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Zucchini Blossoms

While at HighCross Farm on Tuesday, I noticed Farmer Steve had a ton of squash blossoms in his garden. I was so excited I think I blurted out that you can eat those. He in turn cut me a few to take home and try (since I’ve never actually eaten a squash blossom). So without further ado….

Before…

I filled the blossoms up with a concoction of items I had on hand and what was given to me at HighCross Farm. The recipe is as follows:

1 8 oz package of cream cheese at room temp

1 glove of garlic minced

1 handful of basil (I used the wonderful lemon basil Kath had given me on the farm)

1 egg

salt, pepper to taste…I added

red pepper as well because I like things spicy.

Mix all ingredients until well blended.

I made a make-shift piping bag with a plastic baggy and carefully piped the filling into the blossoms. I attached a toothpick on the tops to prevent the filling from spilling out while frying. I fried them in about 2 inches of vegtable oil. This is what I got…

This is what they looked like inside…

What I love about these is they are very versatile. If you don’t have cream cheese try a goat/ricotta mix. No basil? Try rosemary or dill. What ever cheese/herb you like. They were delicious by the way. 😉

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Posted by on July 25, 2008 in squash

 

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