Archive for the ‘Vegetarian’ Category

Squash Blossoms

Friday, June 11th, 2010

I’ve been doing very well at getting to the farmer’s market recently–it requires good time management on Sunday mornings–much better than I’m doing getting out running today :)  Last Sunday one of my favorite vendors was selling squash blossoms, and I gave in to the temptation.  I’ve never tried stuffing squash blossoms before, but I’ve eaten and loved other people’s versions of the dish.I prepared a mixture of herbed goat cheese and ricotta, adding a bit of low-fat peppercorn ranch at the end because I had it around, and it helped smooth the texture.  Proportions can be chosen according to your taste, and what makes an easier texture to deal with.  Stuffing the blossoms is not easy: I want to have an icing bag type of thing next time, it will be easier to get it inside the flowers without tearing them.I found a recipe on Epicurious which had a great batter recipe: 1/2 cup + 1 T flour, 1/3 cup grated parmesan, and 3/4 cup chilled club soda.  I mostly followed it, and it made a fabulous light and crispy batter for the blossoms.  Since I didn’t use a fryer (or deep enough oil) the blossoms got stuck a little, and certainly weren’t as pretty as they could have been, but they were delicious!  Dipped in marinara (I used an artichoke marinara) I loved them!