Beer Recipes » Main dishes » Stuffed Squash Blossoms
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
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.
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.
Preparation Time: 15 min
Yield: 8 to 10 servings
Cooking Time: 40 min
Source: http://homecooking.about.com
