Stuffed Zucchini Blossoms

Title:
Stuffed Zucchini Blossoms

Yield:
6 Servings

Categories:
Chef,
Side
Dishes,
Vegetables,
Zucchini,
Flowers




Ingredients:





     1 c  Chopped poblano chilli


   250 g  Cheddar


   250 g  Goat cheese


   500 g  Fontina cheese grated


     1 c  Sour cream


     4 tb Finely chopped fresh


          -marjoram


    20    Zucchini blossoms with stems


          -intact and pistils removed


   1/2 c  Plain flour


   1/2 c  Cornflour


     1 tb Ground cumin


     1 tb Ground coriander


     1 ts Sea salt


     2 tb Mild chilli powder; or to


          -taste


 1 1/2 ts Ground cinnamon


     2    Eggs


     1 l  Peanut; corn or olive oil


          Fresh tomato sauce


          Basil leaves for garnish






 Blend together the chilli, cheeses, sour cream, marjoram and basil, Spoon


 mixture into a piping bag fitted with a plain wide nozzle and chill for a


 few mins. Pipe cheese mixture into blossoms to fill loosely. Sift together


 remaining dry ingredients. Beat eggs with 1/4 cup water until smooth. Dip


 filled blossoms in egg wash and roll carefully in flour mixture. Shake off


 excess flour and deep fry blossoms in oil heated to 1750C until light


 brown, about 2 mins. Serve immediately with fresh tomato sauce and garnish


 with basil leaves. Fresh tomato sauce: briefly chop 1kg ripe red tomatoes,


 halved and seeded, with 4tbsps basil in a food processor. Whisk in 1/2 cup


 olive oil and 1/2 cup sherry vinegar and season to taste with salt. Note


 *** Mexibell, or other mild, large chillies, or capsicum can be substituted


 for poblano, but will give a different flavour.


 


 Posted by Sherree Johansson to the Fidonet Cooking echo


 


 Posted to MM-Recipes Digest  by "Rfm" 
on May 03, 98