Summertime is one of the best times for a chef.  There is just an endless array of seasonal ingredients to use.  One of those wonderful ingredients is Zucchini and Squash.  On the property here in California we have zucchini's that just grow ridiculously big.  And one of the great things about growing zucchini's is the flowers they produce.  One of the most common things to do with the blossoms is stuffing them and frying them.   I went down to farmers market the other day and they had a local goat cheese producer who had the most creamiest and freshest goat cheese ever.  They had all different flavor combinations they produced and one of them was a spicy jalapeno goat cheese.  This recipe is all about simple local ingredients.  Not complicated at all just great cheese and great blossoms with a crunchy crust.  I finished with just an extra kick of horseradish sauce from last post.

10 zucchini blossoms

1 lb of jalapeno goat cheese ( if you can't find any just make your own with 1 diced jalapeno and 1 lb of soft goat cheese)

1 cup of flour

1 cup of milk

1 egg

2 cups of panko

1/2 cup of flour

Salt and Pepper

1/2 cup of olive oil for frying

1/2 cup of grapeseed oil for frying

For the blossoms

Clean the flower of any dirt and remove the bud in the bottom of the flower.  Then take the cheese and using a spoon fill the blossoms with the jalapeno goat cheese.  Using a basic breading station flour, egg wash, and panko/flour mixture (season all with salt and pepper); bread the blossoms first dipping it into the flour, then egg wash, and then into the panko/flour mixture.

Combine both oils in a small saute pan and turn on medium high.  Test the oil to see if it is hot by dropping a pinch of flour in the oil.  When the oil is hot place the squash blossoms in the oil.  Fry on each side for 1 to 2 minutes until golden brown.  Drain on a paper towel and season with salt.  Place a little horseradish sauce on the bottom of the plate and place blossoms on top. Garnish with micro greens and enjoy!

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