Stuffed squash blossoms
Jun. 25th, 2008 07:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nycmermaidA coworker informed me about the squash (zucchini) blossoms at our local farmer's market today. I had to pick some up and recommend that you do the same. :) If you've never had them, squash blossoms taste like flowers that taste like zucchini. They are simply lovely.
I've had them stuffed with ricotta before, but there was a recipe next to the blossoms at the market that I had to try. I added the Green Goddess spices and cut the recipe in half.
(Recipe adapted from Maria Alvarez, Greenmarket Farmer's Market, New York)
8 squash blossoms
1/2 cup ricotta (original recipe called for feta or queso fresco)
1 1/2 tsp Penzey's Green Goddess dressing base
1 large egg, beaten + 1 tbsp milk
1/2 cup flour
2 tbsp olive oil
Gently wash blossoms. Remove pistils (in the middle of flower) and spikey leaves, if any. Trim stem. Let spices soak in a teeny bit of water for a few minutes. Combine spices with cheese.
Now stuff the blossoms, using about a teaspoon of filling per blossom. You can slit the flower down the side, or try to stuff through the top if you can. Twist flowers on top to seal them. Dip blossoms into egg and milk mixture and then coat in flour.
Heat oil in a heavy skillet. Fry blossoms first on one side, then the other, until golden brown. Serve immediately.
I've had them stuffed with ricotta before, but there was a recipe next to the blossoms at the market that I had to try. I added the Green Goddess spices and cut the recipe in half.
(Recipe adapted from Maria Alvarez, Greenmarket Farmer's Market, New York)
8 squash blossoms
1/2 cup ricotta (original recipe called for feta or queso fresco)
1 1/2 tsp Penzey's Green Goddess dressing base
1 large egg, beaten + 1 tbsp milk
1/2 cup flour
2 tbsp olive oil
Gently wash blossoms. Remove pistils (in the middle of flower) and spikey leaves, if any. Trim stem. Let spices soak in a teeny bit of water for a few minutes. Combine spices with cheese.
Now stuff the blossoms, using about a teaspoon of filling per blossom. You can slit the flower down the side, or try to stuff through the top if you can. Twist flowers on top to seal them. Dip blossoms into egg and milk mixture and then coat in flour.
Heat oil in a heavy skillet. Fry blossoms first on one side, then the other, until golden brown. Serve immediately.
