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Saturday, June 29, 2013

Goat-Cheese Stuffed Zucchini Blossoms

Because we absolutely loved our first time eating blossoms, we had to try it again as soon as we could.

I love this time of the year, the vegetables are getting better and better, their prices are dropping, and you can find really good produce in the farmer markets. One of the most abundant vegetables out there is the humble zucchini, that you can get for ridiculous low prices right now. 

Unfortunately, using this vegetable on an everyday scale isn’t really an option, so to spice things up, we also like to cook its blossoms. We showed earlier a ricotta cheese recipe, and we decided to make a goat cheese version, a recipe with a little bit more personality.

So, for 7 flowers, we used:

200 g of goat cheese (use a soft one, that you can work into a paste), 
2 green onions, 
2 tbs of chopped fennel leaves, 
1tsp nutmeg, 
1 chilli
flour and sparkling water for the batter

First and foremost, prepare the blossoms by (gently) removing each one’s pestle, which tastes terrible. No, really, they should have an emoticon for that, it is one of the most bitter things we’ve ever tasted. Oh, and check for ants, they tend to roam inside the flowers as well (or don’t, think of them as extra crunch J). 

Mix, the cheese, finely sliced onions, the chilli, fennel and nutmeg and fill the flowers, making sure the composition is well sealed inside. 

For the batter, you need to create a mix that has a slightly thicker density that a pancake one. Dip the filled blossoms in the batter, making sure they are well covered, then fry them in hot vegetable oil until they get a light brown color. 

For an extra visual effect, make sure you don’t cover the flowers with too much batter, so, when fried, the blossom will retain some of its original color (otherwise all you’ll see will be fried batter). 

Feel free to sprinkle some lemon juice on the flowers or any type of tangy vinaigrette that can bring some balance.


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