STUFFED ZUCCHINI FLOWERS

"When purchasing edible flowers, inquire whether flowers have been grown for human consumption; organically grown are preferable. Flowers grown as ornamental plants may be tainted with chemicals that make them unsuitable for food use. When harvesting edible blossoms, pick them early in the morning, after the dew has dried. If necessary, wash blossoms gently and pat dry; refrigerate in an airtight container and use as soon as possible, preferably within a day."

FOR THE BATTER:
2 eggs, separated
1/2 cup water
1/4 cup white wine
2 tablespoons vegetable oil
1 teaspoon Worcestershire sauce
1 cup flour
1/2 teaspoon salt
FOR THE FILLING:
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1 (4-ounce) can diced green chilies
30 squash blossoms, flowers cleaned and stems removed
Oil, for frying
Salt and freshly ground pepper

PREPARE BATTER:
In blender, combine egg yolks, water, wine, oil, Worcestershire sauce, flour and salt on high speed; let batter stand at least 1 hour (refrigerate if standing longer than 1 hour).

PREPARE BLOSSOMS:
In medium bowl, toss mozzarella and chopped chilies (use wooden spoon or wear rubber gloves to handle chilies). Gently fill blossoms with cheese mixture. Twist ends of blossoms to enclose stuffing. (Blossoms may be prepared ahead to this point, chilled on paper towel-lined trays, and brought to room temperature about 30 minutes before frying.)

COOK BLOSSOMS:
(Bring stuffed blossoms and batter to room temperature, if they were refrigerated.)

In deep, heavy skillet, heat 3-4 inches of oil to 370 degrees F.

Beat reserved egg whites to soft peaks; fold into batter.

Dip blossoms into batter, coating fully. Drop into hot oil, frying several at once, but do not crowd in pan. Fry until golden, turning occasionally. Remove from pan with slotted spoon; drain on paper towels. Sprinkle with salt and pepper; serve immediately.

Note: Two or three good-sized stuffed blossoms are enough for an appetizer or first course.

Yield: 30 blossoms
Source: Annette Gooch, Special to the Orange County Register