Stuffed Zucchini Flowers

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside. This is your batter mix.

In a small bowl, combine the goat cheese, cream cheese, Monterey Jack, basil, parsley, garlic and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each flower. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.

Dip the stuffed zucchini flowers into the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on an oven rack or on paper towels.

Season with salt once they come out of the fryer and serve warm. You can warm them up in the oven if you need to serve them later.

The filling gets so gooey and oh my, these are so yummy!

I cannot wait for the blossoms to get here. Farmers Market, here I come!