Squash Blossoms Recipe Images Recipe Recipe For Deviled

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FRIED STUFFED SQUASH BLOSSOMS



Fried Stuffed Squash Blossoms image

If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 12

Number Of Ingredients 11

12 fresh zucchini blossoms
¾ cup soft goat cheese at room temperature
1 egg yolk
¼ cup shredded Gruyere cheese
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper
1 cup self-rising flour
½ cup cornstarch
¼ cup ice-cold water, or as needed
vegetable oil for frying
1 teaspoon all-purpose flour, or as needed

Steps:

  • Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
  • Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
  • Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
  • Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
  • Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
  • Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
  • Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 9.1 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 4 g, Sodium 214.3 mg, Sugar 0.4 g

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

SQUASH BLOSSOM CHEESEADILLA



Squash Blossom Cheeseadilla image

Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.

Provided by José Andrés

Categories     HarperCollins     Hors D'Oeuvre     Appetizer     Summer     Entertaining     Parmesan     Cheese     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

Balsamic dressing:
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
Freshly cracked black pepper to taste
2 tablespoons extra-virgin olive oil
Cheeseadillas:
1/4 pound Parmigiano-Reggiano, grated (about 1 cup)
12 squash blossoms, cleaned
Garnish:
Basil leaves
Maldon salt
Greek yogurt or Mexican crema (optional)

Steps:

  • Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
  • Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
  • Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.

IMPRESSIVE QUICK AND EASY SQUASH BLOSSOMS



Impressive Quick and Easy Squash Blossoms image

As the weather changes, I want a light meal, but I also want to feel like I ate something.

Provided by CoyoteChile

Categories     Side Dish     Vegetables     Squash

Time 18m

Yield 2

Number Of Ingredients 8

1 tablespoon butter
6 yellow squash blossoms
4 fresh basil leaves, chopped
4 fresh oregano leaves, chopped
4 fresh thyme leaves, chopped
1 clove garlic, minced
2 tablespoons white wine
6 ounces green chile sauce (such as Coyote Trail®)

Steps:

  • Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more.
  • Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 5.7 g, Cholesterol 15.3 mg, Fat 6.7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 2266 mg, Sugar 1.5 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.)

FRIED SQUASH BLOSSOMS



Fried Squash Blossoms image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

16 zucchini flowers
1 cup fresh ricotta cheese
1 1/2 cups all-purpose flour
1 handful fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
One 12-ounce bottle lager beer
Vegetable oil, for frying

Steps:

  • Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
  • Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
  • In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
  • Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
  • Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
  • Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.

SQUASH BLOSSOM QUICHE



Squash Blossom Quiche image

This quiche uses summertime fresh-picked squash blossoms from the garden.

Provided by Meghann Dham

Categories     Quiche

Time 1h35m

Yield 6

Number Of Ingredients 10

nonstick cooking spray
1 (9 inch) refrigerated pie dough
6 large white mushrooms, chopped
4 slices thick-cut bacon, chopped
7 large eggs
¾ cup heavy cream
3 ounces grated Gruyere cheese
4 medium scallions, thinly sliced
salt and ground black pepper to taste
12 yellow squash blossoms

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie pan with nonstick spray.
  • Place pie dough in the prepared pie pan. Poke a few holes in the bottom with a fork. Line with a double layer of aluminum foil and a layer of pie weights or dried beans.
  • Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more.
  • Remove from the oven and place on a wire rack; let cool to room temperature, 15 to 20 minutes.
  • While the crust is cooling, spray a skillet with nonstick spray and place over medium heat. Add onions and sauté until tender, about 5 minutes. Remove to a plate.
  • Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
  • Whisk together eggs and cream in a bowl; season with salt and pepper.
  • Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Spread sautéed mushrooms, bacon, and scallions evenly over top. Pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
  • Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes.
  • Remove from the oven and cool 5 to 10 minutes before slicing.

Nutrition Facts : Calories 490 calories, Carbohydrate 16.6 g, Cholesterol 286 mg, Fat 39.9 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 16.6 g, Sodium 454.7 mg

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