This past weekend I picked up some awesome looking squash blossoms from Nichol's Farm. They make such a great presentation with the great orange leaves and the pocket to fill with any number of fillings. I went with a simple herbed goat cheese and a quick fry in a tempura batter.
Goat Cheese Stuffed Squash Blossoms
about a dozen squash blossoms
3 -4 oz goat or other soft cheese
herbs, I used thyme
1 -2 garlic cloves, diced
salt and pepper
Extra Virgin Olive Oil or Garlic Oil
about one cup flour
1 TSB corn starch
about one cup beer
oil for fying
Mix the cheese with the herbs, garlic and oil. Season with salt and pepper to taste.
Using a pastry bag with a large tip, or a plastic bag with the corner cut, carefully fill the blossoms with the cheese mixture about 2/3 full.
Twist the ends to seal and place in the refrigerator, until ready to serve. The cold cheese will be less likely to melt all over before the outside is cooked.
When ready to fry, heat oil in a large pot to about 350 deg. In a large bowl mix the flour and corn starch and season with salt and pepper. Mix in the beer until the batter is about the consistency of thin pancake batter. Dunk the blossoms in the batter then straight in the hot oil.
Cook a few minutes a side, until nicely browned.
Pat dry on a paper towel, then sprinkle with salt.
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