Sunday, July 31, 2011

stuffed zucchini blossoms

Hell yeah zucchini blossoms! These were super simple, ridiculously delicious, and left us wanting more. We used garbanzo bean flour to make the batter for these. It adds a really nice nutty flavor, and makes a great crunchy crust. Mixed with the extra crunchiness of corn starch, its kind of like Tempura meets Falafel, or Tempurafel coating. Yeah, something like that...

Zucchini Blossoms, as many as you can get!

4 oz. Goat Chevre
1/4 cup Divina Roasted Tomatoes, in liquid (Can't find these? Just substitute Sundried Tomatoes in Oil.)

1 cup Garbanzo Bean Flour (Don't have it? Use a mix of AP Flour and Breadcrumbs.)
1/2 cup Corn Starch
2 Eggs
2 Tbsp. Water
Salt and Pepper

Toss the goat cheese and tomatoes into your blendy machine and buzz them until they are smooth. Add a little water if you need to, just not too much, you don't want this to be runny. If you are fancy, transfer the mixture into a piping bag. If (like me) you will probably never have a piping bag, just put it into a ziplock bag, push it into one corner, and then cut a little bit of the corner off. Now fill your blossoms! (See above.)

Put about 1/4 inch of oil into a frying pan (got cast iron? use it!) and turn it on to medium high heat. Mix the cornstarch and flour in a dish and season it with salt and pepper. Beat the eggs in another bowl with the water, this will help the batter to be lighter and not so eggy, these are delicate little flowers and should be pampered, at least until we throw them in hot oil, and then fight over them. Shake off any excess flour and drop them into the now hot oil. Cook them about 2-2.5 minutes on each side and then take them out and let them sit for just a minute before noshing, or you can burn the hell out of your mouth with molten lava filling like I did...

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