herb-cheese stuffed squash blossoms
Technically I shouldn't even be blogging right now, cause I have a huge test next week. But since a miracle occurred and I managed to wake up early, I figured I'd treat myself to a whole 15 minutes worth of break time (which is dangerous since anything more than 5 and my attention span disappears.) So here's a recipe I tried out a few weeks ago.
Until recently, I had no idea that zucchini blossoms were found in cuisines outside of India! I had never seen them at the super market or at a restaurant. Since then I decided to try out this Italian recipe which calls for stuffing and battering the blossoms. My mom makes squash blossoms several times a week since it's easy to pick around a dozen of them a day in our little garden. I tried this recipe out to switch things up!
I used this stuffed blossom recipe from bon appetit magazine. Some notes:
Until recently, I had no idea that zucchini blossoms were found in cuisines outside of India! I had never seen them at the super market or at a restaurant. Since then I decided to try out this Italian recipe which calls for stuffing and battering the blossoms. My mom makes squash blossoms several times a week since it's easy to pick around a dozen of them a day in our little garden. I tried this recipe out to switch things up!
I used this stuffed blossom recipe from bon appetit magazine. Some notes:
- I used green squash and zucchini blossoms.
- Make sure you clean your blossoms! Remove the pistil on the inside, and the sepals from the outside (wow, all that plant anatomy crap I learned in HS bio finally has its use.)
- I replaced 1 tablespoon of fresh mint with 3/4 tablespoon of dried italian herbs.
- 2 inches of oil is a lot. I cut it down to less than half an inch, about enough to cover half a blossom.
- I had no idea where my mom's fancy schmancy cooking thermometer thing was, so I checked my oil the old fashioned way-- sticking the end of a wooden spoon in to see if it started sizzling. If it did, you're good to go!