Squash Blossoms Stuffed with Goat Cheese
Did you know that squash blossoms have female and male versions on the same plant? And how can you tell the difference?
Male blossoms (left), female blossoms with baby zucchinis (right)
Well, the females have the baby zucchinis (or other types of squashes) attached, and the males have only the stalk. The females are the ones that make it possible for the zucchini to grow. And the males, well, they are just there to fertilize.
There are usually many more males than females, so the blossoms you find at your local farmers markets will more likely be males, or also known as “macho squash blossoms’. If you do find female blossoms, they will most likely have a baby zucchini attached.
Making stuffed squash blossoms takes a delicate touch, but they are well worth the effect because the blossoms are really beautiful and connects us to the seasons. And they are very perishable, so use them as soon as you bring them home.
Yields: 10 - 12 stuffed blossoms, depending on the size.
Ingredients:
6 oz. soft goat cheese
3 oz cream cheese
1/8 teaspoon fine sea salt
1/3 cup chopped fresh dill
2 egg whites
1/3 cup arrow root powder
Avocado, or extra virgin olive oil for shallow frying
Mix the cheeses, salt, and dill together in a bowl.
Open each blossoms carefully and stuff about 2 teaspoons of the cheese filling into the blossom and then twist the top of the petals together to form a “twist tie” at the top.
In a medium saute pan, pour in enough oil be at 1/2” depth.
Heat until about 375F, or if you don’t have a thermometer, place the end of a wooden spoon into the oil and watch for tiny bubbles that will appear around the contact point in the oil.When the oil is ready, gently place 2- 3 stuffed blossoms in and cook for about 45 seconds on each side. Remove and place on paper towels. Repeat the same process until all the blossoms are cooked.
Serve with fermented plum slices, tomato salsa, or simply enjoy as is.
Fermented plums made with Kraut Source.