Wednesday, August 19, 2015

Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms

* 1 cup all-purpose flour
* 1 cup sparkling water
* 3/4 teaspoon kosher salt, plus extra for seasoning
* 1/3 cup (2 ounces) goat cheese, at room temperature
* 2 tablespoons (1 ounce) cream cheese, at room temperature
* 2 teaspoons heavy cream
* 1 tablespoon chopped fresh basil leaves
* 1 green onion, finely chopped
* Freshly ground black pepper
* 8 zucchini blossoms* (*if you are not growing your own, you will sometimes be able to find the blossoms at a farmer's market or specialty grocery store)
* Vegetable oil, for frying

How we made them:
In a small bowl we combined the goat cheese, cream cheese, heavy cream, basil, and green onion (I substituted red onion- my favorite). Mixed until smooth. Seasoned with salt and pepper, to taste. Then spooned 1 1/2 to 2 teaspoons filling into each blossom. Closed the blossoms and gently twisted the petals to seal.

 Then I made the batter by whisking together the flour, water and salt until the mixture was smooth.

We then dipped each blossom into the batter, let the excess batter drip off and dropped them individually into the deep fryer for 1-2 minutes (you can also just fry them in a pan on the stove but if you have a deep fryer it makes it so much easier).



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