Monday, October 10, 2011

Goat Cheese Stuffed Squash Blossoms

It's zucchini season, which means it's also squash blossom season. Since we're currently vegetarian, I couldn't make my parents' recipe of beef-stuffed blossoms, so I went with cheese instead.

I mixed some finely chopped green onions and basil into some goat cheese, then stuffed each flower with about half a teaspoon of the mix. Next up, I whipped up a quick batter of sparkling water and flour, about the consistency of thick pancake batter. (You could use beer or plain water, too.) Twist the top of each flower, give it a quick dip in the batter, and fry in about 1/4" of oil until golden.

Since I had some beautiful heirloom tomatoes from the farmers market, I made a quick sauce to top the flowers. But they're also delicious on their own.


caninecologne said...

Those look amazing! I love squash flowers!

Vicki said...

Hey CC - They were so good! I buy flowers whenever I find them, which isn't often.

caninecologne said...

Sometimes I'll see them at the farmer's markets but I really should try getting some next time so I can make this!

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