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Stuffed Zucchini Blossoms Recipe | |
American Vegetable | |
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Ingredients:
8 Zucchini Squash Blossoms (other blossoms can be used, but Zucchini are the best.CHEESE FILLING: 3 oz. Goat cheese 3 oz. Cream Cheese 1/2 teaspoon Red Pepper Flakes 1 Clove Garlic, minced Salt and Pepper to Taste BATTER: 1/2 cup unbleached all-purpose flour 1/4 cup water 1/4 cup milk 1 egg 1/8 teaspoon salt Vegetable Oil for Frying Salt and Pepper to Taste Salsa for Garnish
Directions:
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 | |