This recipe for deep-fried zucchini flowers stuffed with taleggio and basil is from Curtis Stone's new cookbook, Cooking with Curtis.
Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.