Zucchini Blossoms stuffed with Mountain Lodge Farm Chèvre

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

For frying:

  • About 1 inch of canola or coconut oil in a heavy bottomed skillet

 

Method:

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!

 

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