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Post by Admin on Aug 7, 2017 11:56:27 GMT -6
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Rita Vasak and Jesse Whitney
Guest
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Post by Rita Vasak and Jesse Whitney on Jul 22, 2018 10:14:27 GMT -6
Fried Goat Cheese Stuffed Squash Blossoms
Start at least a couple hours before you want to make them, up to 24 hours before
In a small bowl, mix a small log of of herbed goat cheese, a small log of plain goat cheese, an egg yolk, and about 1/3C shredded cheese - we used parmesan but you could use asiago, gruyere, or mixed Italian che
ese as well.
Wipe each blossom with a damp paper towel and pat dry with another towel.
Use your hands, a small fork, or whatever utensil you find convenient, fill the cup of each blossom with the cheese mixture (it can protrude out of the cup a bit.) Gently twist the blossoms together at the top to seal the flower.
DO NOT SKIP THIS STEP: Refrigerate stuffed flowers for at least an hour and up to 24 hours so that the cheese mixture becomes quite cold and firm.
About 1/2 hour before serving, heat about 1" of vegetable oil in a large heavy skillet - use cast iron if you have it
Put about a 1/4 cup flour on a small plate. In a medium bowl, whisk together 1C self-rising flour, 1/2C corn starch, and ~1/4C ice water to make a thin tempura batter (you could also use a packaged tempura mix if there is one you like).
Remove the squash blossoms from the fridge. Dust each lightly with flour, dip in batter and let any excess drain off, and fry in the oil until golden brown. Remove to a paper-towel covered plate. Serve immediately, either plain or with a light marinara dipping sauce, as a first course, as a salad topper or as a side with pasta, baked chicken,or fish.
Variation: Asian stuffed squash blossoms
Filling: Use plain goat cheese, an equal amount of cream cheese, and some crab meat (think crab rangoon filling). Stuff, chill, batter and fry a above, and serve with sweet chili sauce or duck sauce
There are no doubt endless variations - maybe an Indian-inspired one with a chutney or a Mexican one with a variety of Mexican cheeses, cilantro, a sliver of roasted Jalapeno or poblano, and Mexican inspired salsa or poblano cream sauce? If you try something different - post here!
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