Marly's Stuffed Zucchini Blossoms |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I'd just found some apple smoked salt at a food and wine fest this weekend, and have recently been digging on this sheep's milk cheese I got at our farmer's market. I'd also found fresh zucchini blossoms there(they were kind of prickly on their bottoms but you just fry that out-brush off their dirt). then this dish really just found itself! Ingredients:
6 squash blossoms |
1 cup sheep's milk cheese, grated (unsure of particulars, alternative to manchego) |
1 tablespoon apple smoked salt |
1 teaspoon apple smoked salt |
3 teaspoons ground cayenne pepper |
1/4 cup habanero pepper, chopped |
4 egg whites |
2 teaspoons worcestershire sauce |
1 tablespoon cracked pepper |
1 teaspoon cracked pepper |
1/3 red cabbage, chopped |
2 cups unbleached flour |
2 tablespoons turbinado sugar |
1 teaspoon dried sage |
1 cup plain yogurt |
1 1/2 tablespoons horseradish |
vegetable oil (for frying) |
Directions:
1. for the dip, mix plain yogurt, horse radish, 2 tsp cayenne, 1 TBSP turbinado, Worcestershire and 1 tsp pepper then refrigerate.
2. Prepare your dry batter mixture using flour, 1 tsp smoke salt, 1 TBSP sugar, 1 tsp cayenne and sage.
3. For stuffing, grate the cheese and moderately season it, about a TBSP, with the salt by mixing. add one egg white, 1 tsp of Worcestershire and 1 TBSP pepper. add habaneros and 1 TBSP sugar, then fold in the red cabbage.
4. Put your oil over heat, then stuff each blossom so that you can pinch it neatly closed.
5. Whip three egg whites, coating each blossom and rolling it in the dry batter mix. fry your blossoms one at a time, placing them on paper towel to soak up the extra oil.
6. Serve over a bed of shredded cabbage with side of dip -.
7. and enjoy!
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