In today's test kitchen: zucchini blossoms. These are a very fickle crop. This morning, there were over a dozen perfect flowers. This afternoon, I barely found eight that weren't shriveled up. They are best to harvest once they have a vegetable growth beneath them so you don't lose your plant. I chose a few that hadn't bloomed a zucchini or squash yet because the flowers were just the right size and consistency and my mind was set on this creation tonight. We have had an explosion of these vegetables so a few won't hurt.
The classic recipe is to batter and fry these delicacies, which I tried recently (you'll find in one of my previous posts). I took the fritter batter recipe and seasoned it a bit and then decided to stuff these rich textured flowers with a creamy, sharp gorgonzola cheese. They were absolutely scrumptous! Bring a large appetite to the table when these are served. They are very filling but an experience not to be missed.
Gorgonzola-Stuffed Zucchini Blossoms
Ingredients for batter:
1 cup flour
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. cracked pepper
2 eggs
Approximately 1/2 cup of milk (to a thick consistency similar to cake batter)
Ingredients for stuffing:
Chunk of Boar's Head creamy gorgonzola cheese
1/2 tbsp. whipped cream cheese
Mix the batter first by blending all of the listed ingredients in a mixer or with a whisk until it's the consistency of a cake batter. Then stir together the cream cheese with crumbled/cut pieces of gorgonzola. The cream cheese will make it a creamier consistency. Use a spreader to gently stuff the flowers with the cheese. Then heat olive oil in a pan on high heat to fry. Dunk each stuffed flower in the batter and let drip a little. Then place in the pan, turning when firm and golden brown. Place fried blossoms on a paper towel to soak up excess oil, then serve warm.
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