Basil Stuffed Squash Blossoms Recipes

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OVEN ROASTED STUFFED SQUASH BLOSSOMS



Oven Roasted Stuffed Squash Blossoms image

Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!

Provided by CJ

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 45m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
3 cloves garlic, minced
1 bunch rainbow chard, stems removed and leaves chopped
3 tablespoons chopped fresh basil
salt and ground black pepper to taste
3 ounces chevre (goat cheese)
8 zucchini blossoms, stamen removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
  • Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
  • Roast in the preheated oven until blossoms are hot, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g

STUFFED SQUASH BLOSSOMS



Stuffed Squash Blossoms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Neutral oil like canola, for frying
1 cup whole-milk ricotta
2 tablespoons finely chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper
12 zucchini blossoms
1/2 cup all-purpose flour
2 large eggs, beaten
Sea salt, for seasoning

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
  • Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
  • Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
  • Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
  • Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
  • (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

BASIL-STUFFED SQUASH BLOSSOMS



Basil-Stuffed Squash Blossoms image

Wrap basil around ricotta and bocconcini and tuck it all into delicate, fresh squash blossoms. Dip in egg and then in cornmeal, and fry as a first course teeming with tender seasonal goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

3/4 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
10 large fresh basil leaves
1 ounce bocconcini, cut into 10 pieces
10 squash blossoms
Vegetable oil, for frying
2 large eggs, lightly beaten
1/2 cup fine yellow cornmeal

Steps:

  • Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.
  • Season ricotta with 1/2 teaspoon each salt and pepper; stir until smooth. Transfer to a large pastry bag fitted with a coupler. Pipe 1 tablespoon ricotta onto 1 basil leaf. Place a small piece of bocconcini on top of ricotta; pinch leaf closed. Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms.
  • Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat. Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt. Serve immediately.

SUMMER BOUNTY STUFFED SQUASH BLOSSOMS



Summer Bounty Stuffed Squash Blossoms image

Lots & lots of male squash blossoms, basil & sweet golden cayenne peppers coming in are the basis of this version of fried squash blossoms. Chilling the batter seems to help the final product (light crispy tempura like) so I mix it up first and then mix the stuffing and trim the blossoms. Be sure to get that oil up to 350 degrees - hot. Test fry a piece of bread - should brown up in 10 seconds or less. Be sure to use enough so that the blossoms float versus sit on the bottom - keeps them from getting greasy. I use peanut oil - has a high smoke temp (unlike olive or other vegie oils) & a neutral flavor (at least to us). This recipe doubles & triples well but remember - these have to be cooked & served immediately to fully enjoy them. I am going to experiment with stuffing & chilling the blossoms along with the batter - do some tableside frying to entertain friends. They really look gorgeous & taste even better.

Provided by Busters friend

Categories     < 30 Mins

Time 27m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
2/3 cup cold water
1/2 cup ricotta cheese
1 garlic clove, pressed
3 tablespoons sweet onions, minced
3 bell peppers, minced (sweet cayennes or about 2 T of any sweet pepper)
3 tablespoons fresh basil, julienned
1/4 teaspoon salt
1/4 teaspoon black pepper, fresh ground
6 squash blossoms, stamen removed if male & pistil removed if female, ends trimmed but left as a handle
1/2 quart peanut oil (or more)

Steps:

  • Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
  • Mix the stuffing lightly.
  • Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
  • Stuff blossoms with about 1/6 of the mix - try not to tear them when stuffing (be gentle!). It's OK if they tear though - just batter that area well after squeezing the torn edges together - will do fine.
  • Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer. Goal 350 - 375 degrees.
  • Dip the stuffed blossom in the chilled batter & put in oil blossom end down with the petals folded in over the filling. Fry 2 at a time if using the saucepan - otherwise what your fryer will hold without dropping temp (mine will do 2 or 3 at a time). fry until the petals turn a dark orange, slightly brown, at the tips - OK if they unfurl some - they are just crispier that way. About 3 - 5 minutes a potload.
  • Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.

Nutrition Facts : Calories 745.7, Fat 74.9, SaturatedFat 13.9, Cholesterol 10.5, Sodium 262.8, Carbohydrate 17, Fiber 1.5, Sugar 1.7, Protein 4

STUFFED SQUASH BLOSSOMS WITH CREAM CHEESE AND BACON



Stuffed Squash Blossoms With Cream Cheese and Bacon image

My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base.

Provided by beffymaroo

Categories     Vegetable

Time 25m

Yield 5-6 blossoms, 2-3 serving(s)

Number Of Ingredients 12

5 -6 squash blossoms, washed with stamens removed
3 tablespoons cream cheese
1 strip cooked bacon, diced (get the good stuff- wood smoked!)
3 basil leaves, finely diced (large)
1 teaspoon finely diced onions or 1 teaspoon scallion
fresh ground pepper
salt
2 tablespoons flour
2 tablespoons cornmeal
1 egg white
1 tablespoon water
oil (for frying)

Steps:

  • Put the cream cheese in a bowl to soften for a few minutes before you start.
  • Combine basil, bacon, salt, pepper, onion, and cream cheese.
  • Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
  • Gently twist the ends of the petals together.
  • Combine flour and cornmeal, with a little salt if you like.
  • Whisk egg white into water thoroughly.
  • Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
  • Place filled blossoms in the fridge for 7-10 minutes.
  • Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
  • Fry blossoms until golden brown, turning occasionally.
  • Drain on paper towels and serve!

Nutrition Facts : Calories 162.2, Fat 9.5, SaturatedFat 4.8, Cholesterol 28.3, Sodium 192.9, Carbohydrate 13.1, Fiber 0.9, Sugar 1, Protein 6.1

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