Tempura Blossoms

Ingredients

 

 - A dozen zucchini flowers

 - 3-4 tablespoons of dried cranberries

 - 3-4 tablespoons of pistachios

 - One cup of goat cheese

 - A quarter teaspoon of cinnamon

 - A pinch of salt

 - 1 cup of tempura batter

 - Cooking oil

 

Preparation

•   Mix the goat cheese with the chopped pistachios, cranberries, cinnamon, and salt.
•   Place about a tablespoon and a half of the mixture in each zucchini flower (more or less, depending on their size).
•   Mix one cup of tempura batter with 1 cup of ice cold water (or whatever ratio is indicated on your tempura batter mix package).  If you can't find the tempura batter, mix instead a large egg with one cup of mineral water, half a cup of flour, and half a teaspoon of baking powder.
•   Heat some oil in a cooking pan - use high heat.
•   Roll each stuffed flower in the tempura batter to coat, the gently slide it into the oil.  Cook only a few at a time, and make sure they don't stick to one another.
•   When ready (the tempura butter is crisp), place each fried flower on a paper towel to drain the extra oil.  Serve immediately.

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