mascarpone stuffed zucchini blossoms

I had been wanting to make stuffed zucchini blossoms for a while but it has been so hard to find the delicate flowers.  The kind folks at Michelle's Market were happy to help and picked some for me.  Check them out, they are awesome!
Most recipes for the stuffed flowers called for ricotta but when I saw Trestelle's Mascarpone* on the shelf, I had to grab it.  I had looked for mascarpone months back and couldn't find it so I was not going to miss this opportunity. 

The cheese mixture for this was so creamy and so flavourful, it's a wonder that any made it into the flowers.   The mascarpone was rich and light all at the same time, and is fast becoming one of my favourite cheeses. (In fact, I can't wait to try this vanilla mascarpone cream from Julie!)
The flowers were really delicate.  They needed to be carefully opened so the pistils could be taken out. After being washed and dried, I piped in the cheese mixture with a ziploc bag. As the flowers came out of oil, I sprinkled them with some fleur de sel.
I served these with some warm pasta sauce.  Hubby was surprised by how much flavour was in the petals.  The cheese completely complemented the flowers.  These are a definite must-try if you can find some of these beautiful blossoms.

Mascarpone Filled Zucchini Blossoms
Inspired by recipes from Anna Olson and Chuck Hughes, Food Network

8 zucchini blossoms

Cheese mixture:
1/2 cup mascarpone
2 TB grated parmesan
zest half lemon
1/2 TB garlic, minced
1 TB fresh basil
1/4 cup cream

1 cup flour
1 egg
1 cup club soda

Mix together everything for the cheese mixture.  Place in a ziploc bag for piping.
While the oil is heating for frying, mix together the ingredients for the batter.  Dip the filled flowers in the batter and fry until golden brown.  Salt the fried blossoms and serve with pasta sauce.

*I did receive vouchers from Trestelle to try out their cheese.  Opinions are my own.