FRIED BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS

Fried Baby Zucchini with Cheese-Stuffed Blossoms image

Yield Makes 4 servings (as part of mezedes)

Number Of Ingredients 8

12 baby zucchini with blossoms attached
2/3 cup whole-milk ricotta (preferably fresh)
2 ounces coarsely grated salted myzithra cheese or ricotta salata (2/3 cup)
1 large egg yolk
1/2 teaspoon dried oregano, crumbled
About 1 cup extra-virgin olive oil
Special Equipment
a deep-fat thermometer

Steps:

Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)
Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.