Zucchini Blossoms stuffed with Mountain Lodge Farm Chèvre
I would grow zucchini just to make this recipe!
(Makes 6 Blossoms)
For the filling:
- 6 zucchini blossoms, stems cut off and rinsed for bugs and dirt
- 4 oz. Mountain Lodge Farm Chèvre
- 4 Tbls Milk
- 2 Tbls Chopped fresh herbs (basil, oregano, chives, thyme)
- 1 minced garlic clove
- Salt & pepper to taste
For the batter:
- 2 eggs, beaten
- 1 Cup flour
- 2 Tbls salt
- 1 tsp. Cayenne
- 1 tsp. ground pepper
- About 1 inch of canola or coconut oil in a heavy bottomed skillet
Gently pull the stamen from the flower, being careful to leave the petals intact (if they rip a little, it’s okay, the batter will seal them). In a small bowl, mix together Chèvre, herbs, milk, garlic, salt and pepper to your liking. Using a small teaspoon, gently stuff each flower with the Chèvre mixture – 2 to 6 teaspoons depending on the size of the flower. After stuffing, gently twist the tops of the blossoms to create a little purse of the flower.
In a medium bowl, whisk the flour together with the salt, cayenne and ground pepper. To batter the zucchini blossoms, I find it helpful to arrange an assembly line from left to right starting with my stuffed blossoms, then the beaten egg, the seasoned flour, and a clean plate on the right. Working one at a time, dredge each zucchini blossom in egg and shake off the excess. Next coat the flower in flour (too funny) and place on the clean plate. While doing this last step, I twist the top of the flower again to seal in the stuffing.
Heat the oil on medium high until a bit of batter dropped in sizzles and rises to the top. Slide the zucchini blossoms into the oil one at a time, giving each plenty of room. Turn the flowers once the bottoms have begun to color. They are done once they appear a nice golden brown.
Place the zucchini blossoms on a paper towel to blot out any excess oil. Sprinkle with a pinch of sea salt and serve immediately!