Stuffed Squash Blossoms
These Stuffed Squash Blossoms are delicious!
- 24 large squash blossoms
- 1 1/2 cup flour
- 1 cup cornstarch
- 4 tbsp. cornmeal
- 2 tsp. cumin seeds, whole
- 3/4 tsp. salt
- 1 1/8 tsp. black pepper
- 1 1/2 cup four
- 1 tbsp. olive oil
- 1 cup zucchini, finely diced
- 1 tsp. garlic, minced
- 1 tsp. epazote, minced
- 1 tsp. oregano
- 1 tsp. cilantro leaves, chopped
- 1 cup queso fresco, crumbled
- 1 cup goat cheese, grumbled
For the filling, heat the olive oil in a skillet over medium heat and saute the zucchini for 2 minutes.
Add the garlic, epazote or oregano and cook 2 more minutes. Remove the mixture from the stove top and season with salt and pepper.
Add the cilantro and cool in the refrigerator for 30 minutes. When cool, gently stir in the cheeses. Taste and adjust the seasonings as necessary.
Gently open each squash blossom holding it by the stem. Remove stamen and pistil; remove prickly points on outside of blossom. Place 2 tablespoons of the stuffing in each flower and gently fold petal tips together. Chill while proceeding with recipe.
For the coating, toast the cumin seeds in a dry skillet until fragrant, this takes about 30 seconds. Grind the toasted cumin seeds in a spice mill.
Mix the flour, cornstach, cornmeal, ground cumin seeds, salt and pepper in a mixing bowl and set aside.
Pour the buttermilk into a separate mixing bowl. Set aside.
Place the peanut oil in a deep fryer or heat in a heavy bottom saucepan.
Carefully dip each stuffed squash blossom into the buttermilk and then the flour coating mixture.
When the oil is hot, gently slide the prepared squash blossoms into the deep fryer or skillet and fry for 2 to 3 minutes or until crisp and golden on all sides. Do not crowd.
Remove the squash blossoms with a slotted spoon, let drain.
You can use oregano instead of epazote, if you like
Time to prepare: 1 hour, 10 minutes.