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.
FRIED STUFFED SQUASH BLOSSOMS
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
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 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
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
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
SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE
Make and share this Squash Blossoms Stuffed With Goat Cheese recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 12 blossoms
Number Of Ingredients 11
Steps:
- Using the plastic blade in food processor, mix goat cheese, sun dried tomatoes, garlic, cream, chive florets, basil and oregano (I used blender).
- Pipe mixture into squash blossoms and close end of flower.
- Dip stuffed flower into egg yolk and roll in bread crumbs.
- Deep fry until they turn light brown.
- Remove from oil and drain.
- Serve immediately.
Nutrition Facts : Calories 48.6, Fat 1.2, SaturatedFat 0.5, Cholesterol 17.1, Sodium 90.8, Carbohydrate 7.7, Fiber 0.6, Sugar 1, Protein 1.7
STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.)
BEER BATTERED SQUASH BLOSSOMS WITH GOAT CHEESE AND GARLIC
Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing.
Provided by Cecily Parsley
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the filling:
- Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
- For the blossoms:
- In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablesppon at a time, until mixture has the consistency of thin pancake batter, Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
- Meanwhile, in a deep heavy pot fitted with with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
- Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
- Sprinkle fried blossoms with salt and serve immediately.
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