Mozzarella/kesong puti and capers stuffed kalabasa/zucchini blossoms

Once considered "poor man's food" the kabocha or kalabasa blossoms as we know it has evolved in the culinary world. The Italians have served the blossoms as part of the meal for centuries. Stuffed with anything that is available in the Italian garden, it varies from mushrooms to ground meats. In the Philippines, my introduction was in an Ilokano dish which I savor to this day which was "inabraw" style - boiled with several veggies and seasoned with fish bagoong.
Today, the humble zucchini is served stuffed and deep fried. This is one version of the dish that I have used incorporating native ingredients like kesong puti or buffalo mozzarella. The twist is the inclusion of capers in the recipe.





12 zucchini or pumpkin blossoms
1.75 oz buffalo mozzarella/kesong puti - soften
1.75 oz cream cheese softened
2 tbsp capers (small)
Sea salt
Black pepper (ground)

1 egg (yolk and white separated)
1 cup flour
¼ cup cornstarch
1 to 2 cups beer – pilsen

Combine the yolk, the mozzarella, cream cheese, capers, a touch of salt and pepper in a mixing bowl and mix until it is slightly pasty.
Depending on the length of the zucchini stem you may need to cut some off, leave approx 4 cm (2 inches) attached to the flower.
Careful not to tear the blossoms, gently open up the zucchini or kabocha flowers and gently spoon the cheese mixture into the flowers and fill 2/3rds full.
Gently push the remaining air out of the flowers and squeeze the tips of the petals back together

Batter:

Sift the flour and corn starch into a large mixing bowl, add a pinch of salt and pepper and make a well in the centre.
Slowly pour some of beer into the well and whisk as you add, slowly moving the whisk out from the well to incorporate more flour until the entire mixture is fluid and thick (it may not require all the beer, so add it slowly).
Whisk the egg white until frothy and fold into the batter mixture

Frying

Gently coat the flowers with the batter by dragging it in top of the mixture, after which turn the flowers down to allow the batter to seal it. Fry in vegetable oil which has been heated over medium high heat. Sprinkle sea salt immediately after and serve with lemon wedges on the side.