Crisp Zucchini Blossoms Stuffed With Goat Cheese Recipes

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CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE



Crisp Zucchini Blossoms Stuffed With Goat Cheese image

Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.

Provided by Yotam Ottolenghi

Categories     appetizer

Time 35m

Yield 4 appetizer servings

Number Of Ingredients 13

1 tablespoon ground sumac
Boiling water
1/4 cup/50 grams ricotta
3 tablespoons/50 grams soft goat cheese
1 teaspoon finely chopped oregano leaves
2 tablespoons/10 grams chopped walnuts
1 lemon, finely grated to get 1 tablespoon zest, then cut into wedges
Flaky sea salt and black pepper
8 zucchini blossoms
About 1 1/2 cups/350 milliliters sunflower oil, for frying
Scant 1/2 cup/60 grams all-purpose flour (plain flour)
1/8 teaspoon baking soda (bicarbonate of soda)
1/3 cup plus 1 tablespoon/100 milliliters ice-cold sparkling or soda water

Steps:

  • In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
  • Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
  • Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
  • Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
  • When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
  • Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 1 gram

FRIED ZUCCHINI BLOSSOMS WITH GOAT CHEESE AND ZUCCHINI PESTO



Fried Zucchini Blossoms with Goat Cheese and Zucchini Pesto image

Provided by Food Network

Time 35m

Number Of Ingredients 14

24 zucchini blossoms
1/2 cup goat cheese
11/2 quarts olive oil
1 cup all-purpose flour
2 cups chilled seltzer water or ice water
Sea salt to taste
Cayenne pepper
1 medium zucchini (about 8 ounces)
2 tablespoons Parmesan cheese, grated
2 tablespoons pine nuts
30 basil leaves (approximately 3/4 cup loosely packed)
1/4 teaspoon finely chopped garlic
6 ounces extra virgin olive oil
Sea salt and freshly cracked black pepper to taste

Steps:

  • For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.;

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS



Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Steps:

  • In a medium bowl, whisk 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 blossoms 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 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms 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 blossoms to drain on paper towels.
  • Season with salt and serve with your favorite marinara sauce or vinaigrette.

CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE



Crisp Zucchini Blossoms Stuffed With Goat Cheese image

Number Of Ingredients 11

1 tablespoon Ground Sumac
1/4 cup Ricotta
3 tablespoons Soft Goat Cheese
1 teaspoon Oregano, Finely chopped
2 tablespoons Walnuts, Chopped
1 tablespoon Lemon, Zested then cut in wedges
8 pieces Zucchini Blossoms
1 1/2 cups Sunflower Oil
1/2 cup All Purpose Flower
1/4 teaspoon Baking Soda
1/3 cup Ice Cold Sparking or Soda Water

Steps:

  • In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
  • Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
  • Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
  • Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
  • When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
  • Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.

HUITLACOCHE AND GOAT CHEESE CRISP WITH ZUCCHINI BLOSSOM SAUCE



Huitlacoche and Goat Cheese Crisp With Zucchini Blossom Sauce image

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle (or more unkindly as corn smut) is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico.This crispy strudel-type dish is perfect in small portions for appetizers or in larger portions for an entree. From the Texas Monthly, 2001.

Provided by Molly53

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons corn oil
1/2 onion, peeled and sliced
1 tablespoon garlic, peeled and minced
1 tablespoon serrano chili, seeded and minced
2 tablespoons epazote, chopped
1 cup canned Huitlacoche, drained
1/2 cup whipping cream
1/2-3/4 cup goat cheese, crumbled
4 sheets phyllo dough (available frozen)
4 ounces butter, melted
6 tablespoons butter
1 tablespoon minced garlic
2 cups fresh squash blossoms or 1/2 cup canned squash blossoms
1 cup chicken stock
1/4 cup heavy cream
salt and pepper

Steps:

  • Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
  • Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
  • Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
  • Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
  • Repeat 3 times, stacking the sheets one on top of the other.
  • Preheat oven to 350F and butter a baking pan.
  • Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
  • Seal the short ends and roll to form a strudel.
  • Place strudel on prepared pan and bake until golden brown, about 30 minutes.
  • While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
  • Add the garlic and cook until soft.
  • Add the zucchini blossoms and cook until wilted.
  • Add the chicken stock and cook until volume is reduced by half.
  • Add the cream and reduce over medium heat for 5 minutes.
  • Transfer to a blender and blend thoroughly.
  • Add the remaining melted butter slowly until mixture is well blended.
  • Season to taste with salt and pepper.
  • Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.

Nutrition Facts : Calories 636.8, Fat 61.2, SaturatedFat 36.5, Cholesterol 169.7, Sodium 503.3, Carbohydrate 20, Fiber 2.6, Sugar 1.8, Protein 4.8

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