STUFFED SQUASH BLOSSOMS
This recipe is one of my own but was inspired by those that I ate in Greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at Trader Joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 12 blossoms
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the herbs, shallot and cheese.
- Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
- In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
- Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.
Nutrition Facts : Calories 98, Fat 5.3, SaturatedFat 2.8, Cholesterol 43.1, Sodium 121.8, Carbohydrate 8.6, Fiber 0.6, Sugar 0.2, Protein 4.2
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Meek Solj
[email protected]These were a bit time-consuming to make, but they were definitely worth it.
Darren HutZler
[email protected]I'm not sure what I did wrong, but mine turned out really bland.
Touseef Ullah Shah
[email protected]These stuffed squash blossoms were a delicious and unique appetizer.
Zannat Beauty
[email protected]I made these for a special occasion dinner, and they were a big hit.
Ammu Mona
[email protected]I've been wanting to try squash blossoms for a while now, and this recipe did not disappoint!
Simangele Zungu
[email protected]These were a bit too oily for my taste.
Gin 2324
[email protected]I'm not a huge fan of squash blossoms, but I thought this recipe was pretty good.
Koketso Moepya
[email protected]Meh.
Jitender Yadav
[email protected]I added a bit of chopped sun-dried tomatoes to the filling, and it gave it a nice tang.
Amara Amakom
[email protected]These were so easy to make, and they looked so impressive on the plate!
sam sopko
[email protected]I'm allergic to squash blossoms, but my husband loved them.
Nazreen Fatima
[email protected]I've made this dish several times now, and it's always a crowd-pleaser.
Joseph Norveline
[email protected]Not sure what went wrong, but mine didn't turn out at all.
Tebusweke Neithan
[email protected]I used goat cheese instead of ricotta, and it was amazing.
Destinee Lovgren
[email protected]These were a hit at my party! Everyone loved them.
Mante Gideon
[email protected]My squash blossoms turned out a bit soggy. I think I should have fried them for a shorter amount of time.
Fikile Mahlangu-Ncube
[email protected]I've never had squash blossoms before, but I'm so glad I tried this recipe. They were delicious!
Mr. Sajid
[email protected]These stuffed squash blossoms were a delightful treat! The combination of flavors and textures was exquisite.