Saturday, May 18, 2013
Stuffed Squash Blossoms
Squash blossoms have a delicate, zucchini-like flavor. Cheese-filled and fried squash blossoms like these are popular in the Mediterranean, and likely will be with your friends and family, too!
At a glance
16 stuffed blossoms
16 squash blossoms
1/4 cup cottage cheese
1/4 cup feta cheese
2 scallions, finely chopped
1 tbsp. chopped fresh parsley
1 tbsp. olive oil, plus some for frying
1 1/2 cups whole wheat pastry flour
Freshly ground black pepper
Make the batter by thoroughly mixing the pastry flour, 1 cup water, 1 egg, a dash of salt, and 1 Tbsp. olive oil. Wash flowers very gently, taking care not to break them. Remove some liquid from the cheese by gently squeezing in a cheesecloth. Mix 1 beaten egg, cheese, scallions, parsley, and a few dashes each of salt and pepper. Put a spoonful of cheese mixture in each flower, dip in the batter and fry in hot oil until golden. Serve hot or cold.
The blossoms don't last long, so buy them the day you plan to make them. Look for fresh flowers that don't look soggy or withered.