Cheese-Stuffed Squash Blossoms With Shaved Baby Squash And Toasted Pumpkin Seeds
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
36
Spice
48
Sweetness
45
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Olive Oil1 tbsp
Heavy Cream1 tsp
Kosher Salt1 tsp
Black Pepper1 tbsp
Rice Vinegar (not seasoned)1 tbsp
Shallot (minced)2 tbsps
Extra-Virgin Olive Oil (mild)1 cup
All-Purpose FlourDirections:
1
Chill, covered, until ready to fry
2
Stuff squash blossoms: Preheat oven to 250°F
3
Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan
4
Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours
5
Transfer pan to a rack to cool
6
Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes
7
Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close
8
Chill, covered, until ready to fry
9
Preheat oven to 250°F
10
Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan
11
Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours
12
Transfer pan to a rack to cool
13
Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes
14
Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close
15
Prepare vinaigrette and shaved squash: Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified
16
Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface
17
Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified
18
Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface
19
Make tempura batter and fry blossoms: Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer
20
Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl
21
Then whisk in sparkling water until combined well
22
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
23
Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt
24
Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer
25
Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl
26
Then whisk in sparkling water until combined well
27
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
28
Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt
29
Assemble plates: Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate
30
Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper
31
Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate
32
Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper