Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms
8 zucchini squash blossoms

For the cheese filling:
3 ounces goat cheese
3 ounces cream cheese
1/2 teaspoon red pepper flakes
1 clove garlic, minced
Salt and pepper to taste

For the batter:
1/2 cup unbleached all-purpose flour
1/4 cup water
1/4 cup milk
1 egg
1/8 teaspoon salt
Vegetable oil for frying
Salt and pepper to taste
Salsa for garnish

Dip the squash blossoms in cold water and drain them thoroughly on paper towels. Remove the stamens from the male blossoms.

In a small bowl, mix all filling ingredients with whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.

For the batter:
In a medium bowl, stir together the flour, water, milk, egg, and salt. Let sit for one hour.

Fill a heavy saucepan or skillet with oil to a depth of 2 inches. Heat over medium heat to 375 degrees F. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil. Fry until golden brown, about 1 minute, turn over and fry on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining blossoms, being careful not to overcrowd the pan. Add salt and pepper and serve immediately.

From Sara Sanders, Women’s Environmental Institute intern, 2010.

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