Stuffed Zucchini Flower Tempura With Tomato Sauce

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Wolfgang Puck

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Ingredients

Vegetable oil, for deep frying

16 large fresh basil leaves, patted completely dry with paper towels

2 cups all-purpose flour

1/2 cup cornstarch

1/4 cup rice flour

1 tablespoon baking powder

1 tablespoon salt

1 teaspoon cayenne pepper

3 cups soda water

8 ounces mild creamy goat cheese, at room temperature

5 sprigs fresh thyme, leaves removed and chopped

2 tablespoons chopped chervil

2 tablespoons chopped chives

1 teaspoon chopped rosemary leaves

salt

freshly ground black pepper

2 tablespoons tablespoons extra-virgin olive oil

16 zucchini flowers, cleaned

5 tablespoons extra-virgin olive oil or melted unsalted butter

1/4 cup finely chopped onion

1 tablespoon minced garlic

pinch crushed red pepper flakes

2 cups peeled, seeded, and diced tomatoes

1 teaspoon sugar

4 thyme sprigs, leaves removed and minced

4 basil leaves, cut crosswise into thin strips

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