Best Squash Blossoms Stuffed With Goat Cheese Recipes

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.

FRIED STUFFED SQUASH BLOSSOMS

Steps:

• Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
• Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
• Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
• Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
• Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
• Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
• Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.

GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES

Steps:

• For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
• Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
• Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
• For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
• Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
• Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

SQUASH BLOSSOMS STUFFED WITH GOAT CHEESE

Steps:

• Using the plastic blade in food processor, mix goat cheese, sun dried tomatoes, garlic, cream, chive florets, basil and oregano (I used blender).
• Pipe mixture into squash blossoms and close end of flower.
• Dip stuffed flower into egg yolk and roll in bread crumbs.
• Deep fry until they turn light brown.
• Remove from oil and drain.
• Serve immediately.

CHEESE-STUFFED SQUASH BLOSSOMS WITH SHAVED BABY SQUASH AND TOASTED PUMPKIN SEEDS

Steps:

• Stuff squash blossoms:
• Preheat oven to 250°F.
• Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack to cool.
• Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes.
• Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close. Chill, covered, until ready to fry.
• Prepare vinaigrette and shaved squash:
• Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.
• Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface.
• Make tempura batter and fry blossoms:
• Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.
• Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.
• Working in batches of 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.
• Assemble plates:
• Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate. Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper.