CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
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
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
Provided by Food Network
Time 35m
Number Of Ingredients 14
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
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
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
Number Of Ingredients 11
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 [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
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
More about "crisp zucchini blossoms stuffed with goat cheese recipes"
CRISPY HERBED GOAT CHEESE STUFFED ZUCCHINI BLOSSOMS
From lifesambrosia.com
5/5 (1)Category Easy Appetizer RecipesCuisine AmericanTotal Time 15 mins
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE - EVER …
From everopensauce.com
Reviews 3Estimated Reading Time 4 minsServings 4
CRISPY ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE …
From honestcooking.com
5/5 (1)Category AppetizerServings 4-6Total Time 40 mins
GOAT CHEESE STUFFED ZUCCHINI FLOWER BLOSSOM FRITTERS
From twofigtrees.com
GOAT CHEESE STUFFED SQUASH BLOSSOMS - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE
From pinterest.co.uk
SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE - KARENISCOOKING
From kareniscooking.com
CRISPY SQUASH BLOSSOMS WITH GOAT CHEESE AND HONEY
From aboutdinnerthyme.com
LET THIS GLORIOUS INGREDIENT SIMPLY SHINE - THE NEW YORK TIMES
From nytimes.com
GOAT CHEESE STUFFED ZUCCHINI BLOSSOMS - THESAVAGEFLOWER.COM
From thesavageflower.com
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE | EAT YOUR …
From eatyourbooks.com
GOAT CHEESE STUFFED ZUCCHINI FLOWERS - ITALIAN FOOD FOREVER
From italianfoodforever.com
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
From farmersmarketinstitute.org
FRIED ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE - SAMOSA STREET
From samosastreet.com
SAVORY ZUCCHINI GOAT CHEESE CRUMBLE - PARDON YOUR FRENCH
From pardonyourfrench.com
GOAT CHEESE-STUFFED FRIED ZUCCHINI BLOSSOMS - LOVE AND OLIVE OIL
From loveandoliveoil.com
FRIED SQUASH BLOSSOMS WITH GOAT CHEESE - THE ROCKY MOUNTAIN …
From therockymountainwoman.com
FRIED ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
From dishofftheblock.com
VEGETABLE-STUFFED ZUCCHINI BLOSSOMS - RICARDO
From ricardocuisine.com
GOAT'S CHEESE STUFFED ZUCCHINI BLOSSOMS - ANITA'S GARDEN
From anitakundu.co.nz
SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE - FRECKLED CALIFORNIAN
From freckledcalifornian.com
SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE AND ZUCCHINI
From barefootkitchenwitch.com
FRIED ZUCCHINI FLOWERS WITH RICOTTA - ITALIAN FOOD FOREVER
From italianfoodforever.com
SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE
From cookingwithmichele.com
ZUCCHINI BLOSSOMS FILLED WITH RICOTTA, GOAT CHEESE, MORE
From flowerpowerdaily.com
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE
From pinterest.com
GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS ON TOMATO SALAD
From yogajournal.com
GOAT CHEESE STUFFED SQUASH BLOSSOM RECIPE - EATING RICHLY
From eatingrichly.com
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE
From pinterest.co.uk
STUFFED SQUASH BLOSSOMS RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
HOW TO MAKE THE BEST CHEESE STUFFED ZUCCHINI - FEELS LIKE HOME™
From feelslikehomeblog.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
STUFFED SQUASH BLOSSOMS WITH GOAT CHEESE - CHAMPAGNE TASTES®
From champagne-tastes.com
GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES …
From cookingchanneltv.com
SQUASH BLOSSOMS STUFFED WITH HERBED GOAT CHEESE
From millcityfarmersmarket.org
STUFFED ZUCCHINI BLOSSOMS WITH GOAT CHEESE
From eatdrinkgarden.com
SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE AND ROASTED RHUBARB
From spinachtiger.com
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE - MASTERCOOK
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love