Fried Stuffed Zucchini Flowers
The summer months bring some interesting ingredients to the local farmers market.
I like to try picking up something a bit different, to avoid making the same every week.
On a recent trip, I saw zucchini flowers.
I have tried cooking with them before, with minimal success, but though I would give them another try.
Most recipes I have found treat them as a side dish, but I wanted to use them in something more substantial.
Here's the recipe I have created: Fried Stuffed Zucchini Flowers Ingredients: 1tbsp Vegetable Oil 1 Medium Onion, diced 2 Cloves of Garlic, diced 1lb Ground Beef Salt and Black Pepper 8oz Cream Cheese 12 large Zucchini Flowers Vegetable Oil for frying 2 large egg yolks 1 cup ice water 1 cup all-purpose flour Directions: In a large sauté pan, heat oil.
Add the onion and garlic and sauté until the onions are clear.
Add the ground beef, and salt and pepper to taste.
Cook the ground beef until golden brown, then drain and set aside for five minutes.
Rinse the zucchini flowers under cold water, then open the petals.
Mix the cream cheese into the beef mixture, then spoon approximately ¼ cup of the mixture into each flower, then close the petals to seal the mixture in.
Meanwhile, pour 3 inches of oil into a deep fryer or heavy pot and heat to 375 degrees F.
In a large mixing bowl, beat the egg yolks lightly, then stir in the ice water and flour until the batter is the consistency of heavy cream.
Dip 2 flowers at a time in the mixture, coating completely, then drop them in the hot oil.
Fry the flowers for 2 to 3 minutes, until golden brown, then drain them on a plate with paper towels.
Repeat with the remaining flowers.
Served with fresh vegetables (beets, yams, and potatoes), this was a fun and delicious meal.
The flowers imparted a nice hint of flavor, and the fried batter added a crisp texture, complementing the rich creaminess of the meat and cream cheese filling.
A glass of 2009 Viognier from Hawley rounded out the meal, the crisp minerality of the wine contrasting the vegetables and deep fried flavors.
In fact, any crisp white wine works well with this dish.
Consider a riesling or a sauvignon blanc, and avoid red wines as they would be too strong for the delicate nature of the zucchini flower.
I like to try picking up something a bit different, to avoid making the same every week.
On a recent trip, I saw zucchini flowers.
I have tried cooking with them before, with minimal success, but though I would give them another try.
Most recipes I have found treat them as a side dish, but I wanted to use them in something more substantial.
Here's the recipe I have created: Fried Stuffed Zucchini Flowers Ingredients: 1tbsp Vegetable Oil 1 Medium Onion, diced 2 Cloves of Garlic, diced 1lb Ground Beef Salt and Black Pepper 8oz Cream Cheese 12 large Zucchini Flowers Vegetable Oil for frying 2 large egg yolks 1 cup ice water 1 cup all-purpose flour Directions: In a large sauté pan, heat oil.
Add the onion and garlic and sauté until the onions are clear.
Add the ground beef, and salt and pepper to taste.
Cook the ground beef until golden brown, then drain and set aside for five minutes.
Rinse the zucchini flowers under cold water, then open the petals.
Mix the cream cheese into the beef mixture, then spoon approximately ¼ cup of the mixture into each flower, then close the petals to seal the mixture in.
Meanwhile, pour 3 inches of oil into a deep fryer or heavy pot and heat to 375 degrees F.
In a large mixing bowl, beat the egg yolks lightly, then stir in the ice water and flour until the batter is the consistency of heavy cream.
Dip 2 flowers at a time in the mixture, coating completely, then drop them in the hot oil.
Fry the flowers for 2 to 3 minutes, until golden brown, then drain them on a plate with paper towels.
Repeat with the remaining flowers.
Served with fresh vegetables (beets, yams, and potatoes), this was a fun and delicious meal.
The flowers imparted a nice hint of flavor, and the fried batter added a crisp texture, complementing the rich creaminess of the meat and cream cheese filling.
A glass of 2009 Viognier from Hawley rounded out the meal, the crisp minerality of the wine contrasting the vegetables and deep fried flavors.
In fact, any crisp white wine works well with this dish.
Consider a riesling or a sauvignon blanc, and avoid red wines as they would be too strong for the delicate nature of the zucchini flower.
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