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.)
CROOKNECK SQUASH FRITTATA
Provided by Alton Brown
Time 44m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.
- In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
- Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
SQUASH-BLOSSOM FRITTATA
Squash flowers lend a subtle hint of the gourd's flavor and a splash of color to this simple frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Saute onion in olive oil in a nonstick ovenproof skillet over medium heat. Add cilantro and 3 sliced squash blossoms. Cook for 1 minute. Add eggs. Season with salt and pepper. Bake at 375 degrees until just set, about 10 minutes. Top with mozzarella and 3 squash blossoms. Return to oven until cheese melts and frittata is set, about 5 minutes more.
SQUASH BLOSSOM FRITTATA
A good summer time recipe for when you have a lot of squash blossoms & squash. The recipe comes courtesy seasonalchef.com. If making the recipe for more than 2 people,I would increase the eggs & milk
Provided by Barb G.
Categories Summer
Time 40m
Yield 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Pick 3 to 4 squash blossoms and 1 or 2 baby yellow or green summer squash per person: rinse blossoms well and drain on paper towels.
- Beat 4 eggs with a little milk; add fresh chopped parsley and chives, if using.
- Add salt and pepper to taste.
- In a nonstick pan, saute a little butter and cook 2 green onions and thinly sliced baby squash just until soft; then QUICKLY saute the blossoms for about 30 seconds and remove from pan.
- Pour egg mixture into pan(Skillet) that can be put under broiler, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under broiler until lightly puffed and browned, enjoy.
Nutrition Facts : Calories 327.1, Fat 19.4, SaturatedFat 6.3, Cholesterol 744, Sodium 292.9, Carbohydrate 10.2, Fiber 2.9, Sugar 5.8, Protein 28.1
SQUASH BLOSSOM QUESADILLAS
Steps:
- Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
SQUASH-BLOSSOM FRITTERS
Make and share this Squash-Blossom Fritters recipe from Food.com.
Provided by kittycara
Categories < 60 Mins
Time 45m
Yield 18 fritters, 5 serving(s)
Number Of Ingredients 11
Steps:
- Make the batter: Stir, using a whisk, 1 cup flour, salt, and pepper in a medium bowl. Whisk the egg and the beer together in a small bowl. Slowly pour the egg mixture into the flour mixture, stirring constantly with a fork, until almost combined. The batter will be slightly lumpy. Let stand for 30 minutes.
- Fill and fry the blossoms: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375°F Gently open the petals of the blossoms using a paring knife and carefully remove the pistils without tearing the petals. Combine the remaining flour and cayenne pepper in a medium bowl, add the cheese, and toss until the cubes are coated. Place one cube inside each blossom and twist the ends to close. Dip blossoms, holding them at the petal end, one at a time into batter. Wipe excess batter from blossom against the side of the bowl.
- Carefully ease 3 blossoms into hot oil and fry, turning once with a slotted spoon until golden brown - about 4 minutes. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining blossoms. Serve immediately with lemon wedges.
Nutrition Facts : Calories 1386.6, Fat 139.3, SaturatedFat 14, Cholesterol 68.6, Sodium 664.5, Carbohydrate 27.4, Fiber 2.9, Sugar 0.5, Protein 10.6
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