Impressive Quick And Easy Squash Blossoms Food

STUFFED SQUASH BLOSSOMS

Stuffed Squash Blossoms image

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

Time 55m

Number Of Ingredients 16

Ingredients

18 zucchini, acorn squash or pumpkin blossoms, stamen removed
CHEESE FILLING:
3 oz each of ricota and cream cheeses (or 6 oz of one)
1/4 tsp red pepper flakes
1/4 tsp italian seasoning
1 clove garlic, minced
BEER BATTER:
1 egg
1/2 c cold flat beer
1/2 c flour
3/4 tsp baking powder
1/4 tsp each of celery salt and pepper
1/8 c corn starch
DRESSING THE BLOSSOMS
grated parmesan cheese
powdered sugar and honey to drizzle over

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

Impressive Quick and Easy Squash Blossoms image

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

Ingredients

1 tablespoon butter
6 yellow squash blossoms
4 fresh basil leaves, chopped
4 fresh oregano leaves, chopped
4 fresh thyme leaves, chopped
1 clove garlic, minced
2 tablespoons white wine
6 ounces green chile sauce (such as Coyote Trail®)

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

Batter Fried Squash Blossoms image

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

Ingredients

1 cup milk
1 egg
1 tablespoon flour
1/4 cup parmesan cheese
2 dozen male squash blossoms
1/2 cup canola oil
mint leaves (to garnish) or dill weed (to garnish)

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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