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Stuffed Squash Blossoms Recipe

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If you are lucky enough to have a garden full of zucchini, acorn squash, pumpkin or other squash, try stuffed squash blossoms. These are stuffed with an herbed cheese mixture, dipped in a light beer batter, and then fried to a golden brown.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 18 zucchini, acorn squash or pumpkin blossoms, stamen removed
  • .
  • Cheese Filling:
  • 3 ounces goat (feta) cheese
  • 3 ounces cream cheese
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • .
  • Beer Batter:
  • 1/8 cup cornstarch
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 1/2 cup cold flat beer
  • Vegetable oil for frying
  • Salt and pepper to taste
  • Grated Parmesan cheese and sliced chives for garnish

Preparation:

Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.

In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Yield: 8 to 10 servings

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