MEXICAN FRIED STUFFED SQUASH BLOSSOMS
A recipe my mom told me on the phone some years ago inspire these fried stuffed squash blossoms. I added a little twist to this tasty appetizer by combining a little Serrano pepper and onion to the Ricotta mix.
Provided by Mely Martínez
Categories Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
- Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent.
- Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
- Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
- To prepare the batter, mix in a bowl, one large egg, 1/3 cup of flour, ¼ cup of clear beer. (If you do not have a beer, use milk and a 1/3-teaspoon of baking powder.) Mix everything well.
- Heat the oil to medium-low temperature since the flowers are very delicate.
- As soon as the oil is hot, grab each flower from its stem and submerge in the batter mixture to cover completely, next step place the flower in the oil, and repeat this process with the other flowers trying not to pile them in the pan.
Nutrition Facts : Calories 96 kcal, Carbohydrate 4 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 34 mg, ServingSize 1 serving
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.
SQUASH BLOSSOMS STUFFED WITH RICOTTA
This appeared in Gourmet, September 2009 issue. "The tender yellow-orange blooms are filled with Ricotta, Parmigian-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 salad, a satisfying main." Serves 4 (first course) or 2 (main course) Active time: 40 minutes Start to Finish: 40 minutes
Provided by ElatedMom
Categories Vegetable
Time 40m
Yield 12 16, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Make tomato sauce: Cook garlic and red pepper flakes in oil in a 2-qt heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 tsp salt and simmer, uncovered, stirring occasionally, until thickened. About 25-30 minutes.
- Prepare squash blossoms: Stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
- Carefully open each blossom and fill with 2 rounded tsp of ricotta filling, gently twisting the end of each blossom to enclose filling. You may have filling left over.
- Whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
- Heat 1/2 inch oil to 375 degrees 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 degrees between batches.
- Season with salt. Serve with tomato sauce.
Nutrition Facts : Calories 3581.8, Fat 369.4, SaturatedFat 61.2, Cholesterol 197, Sodium 658.8, Carbohydrate 45.2, Fiber 5.8, Sugar 10.8, Protein 34.7
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