23 Aug Stuffed Squash Blossoms – The Joy Trip Project
I get a lot of good ideas from National Public Radio. Back in June I heard on Morning Edition a story that introduced me to an unusual delicacy that’s very common if you’ve got a family garden and raise squash. My wife Shamane raises all kinds of vegetables on a plot land we rent from the University of Wisconsin, Madison Eagle Heights Community Garden.
Through much of the late summer zucchini, pumpkins and acorn squash are throwing off beautiful flowers with each new vegetable gourd. Light and delicate these blossoms can be stuffed and deep fried for a tasty snack or prepared as side dish for an entrée of other garden produce or grilled meat.
Fried stuffed squash blossoms are easy to prepare and you’ll be surprised how these yummy flowers can add a bit of charm to your cooking. This recipe comes from home cooking guide Peggy Trowbridge Filippone at About.com
Photos by James Edward Mills
Prep Time: 15 minutes
Cook Time: 40 minutes
* 18 zucchini, acorn squash or pumpkin blossoms, stamen removed
* Cheese Filling:
* 3 ounces goat (feta) cheese
* 3 ounces cream cheese
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1 clove garlic, minced
* Salt and pepper to taste
* Beer Batter:
* 1/8 cup cornstarch
* 1/2 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery salt
* 1/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 egg, beaten
* 1/2 cup cold flat beer
* Vegetable oil for frying
* Salt and pepper to taste
* Grated Parmesan cheese and sliced chives for garnish
Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.
Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.
In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.
Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.
Yield: 8 to 10 servings
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