Goat Cheese Stuffed Zucchini Blossoms
From chef_irish 16 years agoIngredients
- 18 zucchini squash Blossoms shopping list
- 3 oz. goat cheese shopping list
- 3 oz. cream cheese shopping list
- 1/2 teaspoon red pepper flakes shopping list
- 1 clove Garlic, minced shopping list
- salt and pepper to Taste shopping list
- 1/2 cup unbleached all-purpose flour shopping list
- 1/4 cup water shopping list
- 1/4 cup milk shopping list
- 1 egg shopping list
- 1 teaspoon kosher salt shopping list
- vegetable oil for Frying shopping list
- salt and pepper to Taste shopping list
- salsa for Garnish shopping list
How to make it
- Dip the squash blossoms in cold water and drain them thoroughly on paper towels.
- Remove the stamens from the male blossoms. In a small bowl, mix all filling ingredients with a whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.
- To make the batter, in a medium bowl, stir together the flour, water, milk, egg and salt.
- Let sit for one hour.
- Fill a heavy saucepan or skillet with oil to a depth of 2 inches.
- Heat over medium heat to 375 degrees. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil.
- Fry until golden brown, about 1 minute, turn over and fry on the other side.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with the remaining blossoms, being careful not to overcrowd the pan.
- Add salt and pepper and serve immediately.
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