Lavender, Honey, and Goat Cheese Stuffed Squash Blossoms

Posted by on Jul 10, 2014 in Appetizers, Main Course, Recipes | 0 comments

lavender honey and goat cheese stuffed zucchini blossoms Holy crispy-sweet-savory-tangy-fried goodness, y’all. Sometimes, there is really no way to avoid frying something. I racked my brain and used up every last drop of creative juice I had in efforts to create a healthy, yet delicious recipe with these delicate, amber flowers. While I came up with some decent recipes, I came to realize that squash blossoms are one of those ingredients that are simply meant to be stuffed and fried. I would be doing them a disservice if I tried to cut them up and disguise them in some salad or pasta. So why mess with a good thing? Especially a good thing that only graces our farmer’s markets (or neighbors garden!)  for a short window in the summertime. So go ahead.  Fry some of these up, pop open a bottle of crisp, cold rose, and savor a warm, summer evening with someone you love.  ¡Buen provecho!

Lavender, Honey, and Goat Cheese Stuffed Squash Blossoms
 
Author:
Makes: 4-6 servings
 
Ingredients
  • For Blossoms:
  • 12 zucchini (or other squash) flowers, stamen removed
  • 8 ounces plain chevre /goat cheese, room temperature
  • 3 Tablespoons fresh lavender, chopped
  • 1 Tablespoon good honey
  • ¼ teaspoon cayenne pepper
  • ½ lemon, zest and juice
  • Beer Batter:
  • ½ beer (8oz) (any beer will work, but I prefer Mexican beer or a Pilsner)
  • ½ cup flour
  • 2 teaspoons salt
  • To Fry:
  • Vegetable or Safflower Oil
Method
  1. Clean the squash blossoms by removing the stamen (inner part of the flower). Don't worry if the blossoms tear! They will do that anyways when you stuff them later.
  2. Mix goat cheese, lavender, honey, cayenne pepper, and lemon juice and zest in a small bowl. Scoop into a ziploc bag and one of the bottom corners for a make-shift pastry bag (or use a pastry bag if you have one!)
  3. Squeeze cheese mixture into each flower until full. Pull flowers over parts with exposed cheese.
  4. Make the beer batter by lightly whisking 8 ounces of beer, ½ cup flour and 2 teaspoons salt.
  5. Pour oil (for frying) in large fry pan and heat until it comes up about 2 inches. Heat until temperature reaches 350 or a pinch of flour starts to sizzle.
  6. Dip the stuffed blossoms into the beer batter and let the excess drip off. Lay in pan, one by one, to fry for about 2-3 minutes on each side. Use a slotted spoon to flip and remove to drain on a paper towel-lined plate. Sprinkle with more salt and drizzle with more honey if desired.
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  1. Squash blossoms with goat cheese, lavender and honey | So hungry I could blog - […] Recipe adapted from: Gouramanda […]