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.)
CRISPY SQUASH BLOSSOMS FILLED WITH PULLED PORK AND RICOTTA
Provided by Bobby Flay
Categories appetizer
Time 6h50m
Yield 15 to 20 appetizer servings
Number Of Ingredients 21
Steps:
- Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid.
- Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.
- Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying.
- Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
- Dredge each filled squash blossom in the rice batter to coat completely. Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt.
- Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot.
- Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.
- Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.
- Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified.
STUFFED SQUASH BLOSSOMS WITH CREAM CHEESE AND BACON
My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base.
Provided by beffymaroo
Categories Vegetable
Time 25m
Yield 5-6 blossoms, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Put the cream cheese in a bowl to soften for a few minutes before you start.
- Combine basil, bacon, salt, pepper, onion, and cream cheese.
- Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
- Gently twist the ends of the petals together.
- Combine flour and cornmeal, with a little salt if you like.
- Whisk egg white into water thoroughly.
- Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
- Place filled blossoms in the fridge for 7-10 minutes.
- Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
- Fry blossoms until golden brown, turning occasionally.
- Drain on paper towels and serve!
Nutrition Facts : Calories 162.2, Fat 9.5, SaturatedFat 4.8, Cholesterol 28.3, Sodium 192.9, Carbohydrate 13.1, Fiber 0.9, Sugar 1, Protein 6.1
STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON
Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
- Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
- Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 655 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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- Whisk together cheese and egg. Stir in lemon juice and zest. Gently fold in basil and crab. Season with salt to taste. Refrigerate until ready to use.
- Using a small spoon, carefully fill blossoms with crab mixture, keeping the petals as tight as possible. The number of blossoms needed for this amount of filling ranges, depending on the size of your zucchini flowers.
- Add flour to a medium bowl and gradually pour in beer while whisking. It’s okay if there are some lumps, just try not to allow the batter to deflate. Dip stuffed blossoms in, one at a time, allow excess batter to drip off, and immediately place blossoms into hot oil. Cook a total of 3 to 4 minutes, flipping half way through, or until golden brown. Cook in batches to avoid overcrowding the pan. Drain on a paper towel- lined plate. Sprinkle lightly with salt. You may have excess batter remaining, which you can use for any extra unstuffed zucchini blossoms, if desired. Enjoy while hot.
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