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
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Submitted 6/13/05.
Source: Southwest the Beautiful Cookbook
Submitted By: Elaine Olson
eo1026@aol.com
Stuffed Zucchini Blossoms