Happy Meat Free Monday! Every summer, I obsess about squash blossoms. I bought the squash blossoms from Nichols Farm at the Wicker Park Farmers Market.
These blossoms are so delicate, yet delicious and savory in so many forms. I decided to stuff them with goat cheese and pan-fry them in a light batter to a golden crisp perfection. It's time consuming to prepare and stuff the blossoms because you MUST handle the flower carefully. You have to remove the pistil from the center of the flower without ripping the petals. I found it best to use your kitchen or herb scissors to cut off the pistil because by ripping it out one might ruin the flower. Whenever you buy squash blossoms, remember to use them the as soon as possible (within 1 day).
ingredients
8-10 squash blossoms, pistil removed
1 egg, slightly beaten
1/2 cup of breadcrumbs
1/4 cup of goat cheese, crumbled
Olive oil for frying
Kosher salt & fresh ground pepper to taste
preparation
In a bowl, slightly beat the egg. Prepare breadcrumbs on a plate. Feel free to add flour, cornstarch or beer to the breading process. I prefer to use just herb-flavored breadcrumbs because the blossoms are so delicate. Add about a teaspoon of crumbled goat cheese to each blossom and twist the top of the flower tighten and enclose. Dip each goat cheese stuffed blossom in egg and than in the breadcrumbs.
Heat about an inch of olive oil or other oil in a frying pan over medium high heat.
Carefully place each blossom in the hot olive oil and fry until golden crisp on both sides (several minutes per side). Remove and drain on a paper towel. Season with salt and fresh ground pepper. We enjoyed dipping the stuffed blossoms in some of your favorite hot sauce. Delish! Enjoy!
