Serves: 8 flowers
In a medium bowl, stir together the flour, water and salt until smooth. Set aside.
In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the flowers and gently twist the petals to seal.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed courgette flowers in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked flowers to drain on kitchen paper.
Season with salt and serve with your favourite marinara sauce or vinaigrette.
Cook's Note: courgette flowers can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter.