Name: Fried Baby Zucchini with Cheese-Stuffed Blossoms
Yield: Makes 4 servings (as part of mezedes )
Ingredients: 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; a deep-fat thermometer

The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We've also given ricotta salata as an alternative for the salted myzithra.

Cooks' note:

To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting end against edge of skillet. Check temperature frequently.

Recipe notes

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