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.

Stumble Upon Toolbar

4 comments:

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!

foodie @ Tasting Spot said...

i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.