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
SQUASH BLOSSOMS STUFFED WITH RICOTTA
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
Provided by Andrea Albin
Categories Tomato Quick & Easy Dinner Parmesan Ricotta Mint Summer Deep-Fry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 18
Steps:
- Make tomato sauce:
- Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
- Prepare squash blossoms:
- Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
BATTER FRIED SQUASH BLOSSOMS
Make and share this Batter Fried Squash Blossoms recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth.
- Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time.
- Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.
Nutrition Facts : Calories 332.4, Fat 32.5, SaturatedFat 4.8, Cholesterol 66.9, Sodium 143, Carbohydrate 4.7, Fiber 0.1, Sugar 0.2, Protein 6.2
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.)
BATTER FRIED STUFFED SQUASH BLOSSOMS
Delicate squash blossoms are filled with ricotta and mozzarella. To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler, then pipe it directly into each blossom.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place ricotta cheese in a double layer of cheesecloth. Tie up ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
- In a medium bowl, whisk together flour, salt, and pepper. Slowly add milk to the flour mixture, whisking constantly, until the batter has a slightly thickened and very smooth consistency; set aside.
- Remove ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the flower petals and, using a small spoon, fill a blossom about 2/3 full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to distribute filling evenly. Repeat, filling all the blossoms.
- In a small saucepan fitted with a deep-frying thermometer, heat olive oil over medium-high heat to 375 degrees. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.
FRIED SQUASH BLOSSOMS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
FRIED SQUASH BLOSSOMS
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella.
- Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes.
- Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt.
FRIED STUFFED SQUASH BLOSSOMS
There was a request for this and I thought this recipe sounded wonderful. Prep time includes chilling time.
Provided by Kim127
Categories Vegetable
Time 40m
Yield 16 blossoms
Number Of Ingredients 11
Steps:
- Quickly rinse the squash blossoms under running cold water and gently pat dry.
- Cut off and discard stems.
- Set aside.
- In a bowl, combine the ricotta cheese, garlic, pine nuts, basil and salt and pepper to taste.
- Open up the blossoms and spoon about 1 1/2 teaspoons of filling into the center of each; avoid overfilling.
- Twist the top of each blossom together to close.
- Place on a baking sheet and refrigerate for about 15 minutes.
- Combine the flour and water in a shallow bowl and beat with whisk until smooth and creamy.
- Let stand about 15 minutes.
- Pour the oil into a deep skillet or saucepan to a depth of about 3/4 inch.
- Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
- Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
- Cook until golden brown on one side; turn and continue to cook until golden on all sides; about 3 minutes total cooking time.
- Add as many blossoms at a time that will fit comfortably in the pan.
- Transfer with a slotted spoon to paper towels to drain briefly.
- Sprinkle with salt and Parmesan cheese to taste and serve immediately.
Nutrition Facts : Calories 29.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 2, Sodium 3.7, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 1.1
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.
SUMMER BOUNTY STUFFED SQUASH BLOSSOMS
Lots & lots of male squash blossoms, basil & sweet golden cayenne peppers coming in are the basis of this version of fried squash blossoms. Chilling the batter seems to help the final product (light crispy tempura like) so I mix it up first and then mix the stuffing and trim the blossoms. Be sure to get that oil up to 350 degrees - hot. Test fry a piece of bread - should brown up in 10 seconds or less. Be sure to use enough so that the blossoms float versus sit on the bottom - keeps them from getting greasy. I use peanut oil - has a high smoke temp (unlike olive or other vegie oils) & a neutral flavor (at least to us). This recipe doubles & triples well but remember - these have to be cooked & served immediately to fully enjoy them. I am going to experiment with stuffing & chilling the blossoms along with the batter - do some tableside frying to entertain friends. They really look gorgeous & taste even better.
Provided by Busters friend
Categories < 30 Mins
Time 27m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
- Mix the stuffing lightly.
- Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
- Stuff blossoms with about 1/6 of the mix - try not to tear them when stuffing (be gentle!). It's OK if they tear though - just batter that area well after squeezing the torn edges together - will do fine.
- Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer. Goal 350 - 375 degrees.
- Dip the stuffed blossom in the chilled batter & put in oil blossom end down with the petals folded in over the filling. Fry 2 at a time if using the saucepan - otherwise what your fryer will hold without dropping temp (mine will do 2 or 3 at a time). fry until the petals turn a dark orange, slightly brown, at the tips - OK if they unfurl some - they are just crispier that way. About 3 - 5 minutes a potload.
- Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.
Nutrition Facts : Calories 745.7, Fat 74.9, SaturatedFat 13.9, Cholesterol 10.5, Sodium 262.8, Carbohydrate 17, Fiber 1.5, Sugar 1.7, Protein 4
STUFFED SQUASH BLOSSOMS
This recipe is one of my own but was inspired by those that I ate in Greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at Trader Joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 12 blossoms
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the herbs, shallot and cheese.
- Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
- In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
- Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.
Nutrition Facts : Calories 98, Fat 5.3, SaturatedFat 2.8, Cholesterol 43.1, Sodium 121.8, Carbohydrate 8.6, Fiber 0.6, Sugar 0.2, Protein 4.2
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