Impressive Quick And Easy Squash Blossoms Food
STUFFED SQUASH BLOSSOMS
If you have a garden full of zucchini, acorn squash, pumpkin or other squash or know someone who does then you just have to try these. Use the parmesan cheese if serving as a dish. UIse the powdered sugar and honey if doing as an appetizer
Provided by Stormy Stewart
Categories Other Side Dishes
Time 55m
Number Of Ingredients 16
Steps:
- 1. 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 ricotta, 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 or dust with powdered sugar and drizzle with honey.
IMPRESSIVE QUICK AND EASY SQUASH BLOSSOMS
As the weather changes, I want a light meal, but I also want to feel like I ate something.
Provided by CoyoteChile
Categories Side Dish Vegetables Squash
Time 18m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more.
- Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 5.7 g, Cholesterol 15.3 mg, Fat 6.7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 2266 mg, Sugar 1.5 g
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
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- Meanwhile, heat the olive oil in a sauté pan over medium-high heat. Add the onion and cook until translucent but not browned, about 3 minutes. Add the garlic, zucchini, chard, salt and pepper. Stir until the garlic is fragrant and the vegetables become tender, about 4 minutes.
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- Place 4 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
- In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.
- Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.
- Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.
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- Add all of the filling ingredients aside from herbs to the bowl of a food processor and puree until smooth and creamy, about 1-2 minutes. Stop and scrape side of bowl with a rubber spatula as needed.
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