You could also use pumpkin blossoms for this recipe, so long as they are not too large/brittle/old.
I have finally figured out how to make my fried zucchini blossoms less oily, more light and all around prettier. The secret is really two things: 1) Thin batter. The texture of crepe batter. 2) Use something carbonated in the batter. Don’t settle for sake, wine, water. Use champagne, beer, sparkling water.
For the stuffing
1/3lb fresh goat cheese, such as Capricho di Cabra
3 T pepitas (uncooked, dried pumpkin seeds)
2 tsp garlic powder
1/2 tsp kosher salt
Bring goat cheese to room temperature, toast the pepitas lightly and mix everything together. Stuff the clean, dry zucchini blossoms with the mixture and fold the flowers closed on it. About a tablespoon per flower.
For the batter
1 C champagne, bubbly, beer, etc
3/4 cup tempura flour mix or 2/3 cup flour + some baking soda and salt
May need to adjust the batter ratio; start with the liquid in a bowl and add the flour mixture, gently mix with a fork, it should be somewhat lumpy and thin like crepe batter.