Tempura Blossoms | Şniţel de Flori

 - A dozen zucchini flowers
 - 3-4 tablespoons of dried cranberries
 - 3-4 tablespoons of pistachios
 - One cup of goat cheese
 - A quarter teaspoon of cinnamon
 - A pinch of salt
 - 1 cup of tempura batter
 - Cooking oil

 - Mix the goat cheese with the chopped pistachios, cranberries, cinnamon, and salt.
 - Place about a tablespoon and a half of the mixture in each zucchini flower (more or less, depending on their size).
 - Mix one cup of tempura batter with 1 cup of ice cold water (or whatever ratio is indicated on your tempura batter mix package).  If you can't find the tempura batter, mix instead a large egg with one cup of mineral water, half a cup of flour, and half a teaspoon of baking powder.
 - Heat some oil in a cooking pan - use high heat.
 - Roll each stuffed flower in the tempura batter to coat, the gently slide it into the oil.  Cook only a few at a time, and make sure they don't stick to one another.
 - When ready (the tempura butter is crisp), place each fried flower on a paper towel to drain the extra oil.  Serve immediately.

 - One idea is to stick to a fruits and flowers presentation for this delicious appetizer.  For example, I served the tempura blossoms next to a bed of pansies and kumquats.