Crispy Goat Cheese Stuffed Squash Blossoms

Crispy Goat Cheese Stuffed Squash Blossoms

Name: Crispy Goat Cheese Stuffed Squash Blossoms
Total time: 60 min
Yield: 12
Ingredients: 12 fresh zucchini blossoms; 180 g soft goat cheese at room temperature; 30 g shredded Gruyere cheese; 1 large egg yolk; 1 pinch freshly ground black pepper, or to taste; 1 pinch cayenne pepper; 120 g self-rising flour; 60 g cornstarch; 60 ml ice-cold water, or as needed; 480 ml vegetable oil for frying, or as needed; 5 g all-purpose flour, or as needed

Delicious fried squash blossoms filled with a creamy goat cheese and Gruyère mixture, coated in a light batter, and fried to crispy perfection.

60 min

easy

448kcal

calories

13g

carbohydrates

42g

fat

fiber

protein

214mg

sodium

Appetizer Snack Side Dish Italian Inspired American

Ingredients

12 fresh zucchini blossoms

180 g soft goat cheese at room temperature

30 g shredded Gruyere cheese

1 large egg yolk

1 pinch freshly ground black pepper, or to taste

1 pinch cayenne pepper

120 g self-rising flour

60 g cornstarch

60 ml ice-cold water, or as needed

480 ml vegetable oil for frying, or as needed

5 g all-purpose flour, or as needed

Directions

Step 1

Start by gently rinsing the squash blossoms to remove any dirt or debris, and then remove the stamens as they can be bitter.\n

Step 2

In a large pot, bring lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop the squash blossoms into the boiling water for about 30-45 seconds until slightly wilted. Use a slotted spoon to transfer them into the cold water to chill. Then, remove and drain them on paper towels.\n

Step 3

In a bowl, mix together the goat cheese, Gruyère, egg yolk, black pepper, and cayenne until smooth. Spoon the mixture into a 1-quart resealable plastic bag, removing any air, and seal the bag. Cut a small corner off the bag.\n

Step 4

Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon of the filling, ensuring it fills all the way to the bottom. Lift the petals up and drape them over the filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill the remaining blossoms. Refrigerate until the cheese is set and firm, at least 30 minutes.\n

Step 5

In another mixing bowl, combine the flour and cornstarch. Whisk in the ice-cold water a little at a time until the batter is smooth and has the thickness of pancake batter.\n

Step 6

Heat 2.5 cm of oil in a cast iron skillet to 175°C. To test if the oil is hot enough, carefully drip a drop of batter into the oil; it should sizzle immediately.\n

Step 7

Remove the squash blossoms from the refrigerator and dust them lightly with all-purpose flour on all sides. Shake off the excess flour and dip the blossoms in the batter. Allow the excess batter to drip off.\n

Step 8

Gently lay about six coated squash blossoms on their sides in the hot oil and cook until they turn pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.\n

Step 9

Transfer the fried squash blossoms to a paper towel-lined plate and repeat the process to fry the remaining blossoms. Allow them to cool slightly before serving.\n