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Squash Blossoms Stuffed with Cheese |
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Serves: 4
Print this Recipe
(Rellenos de Flor de Calabazas)
Category: Squash
Squash blossoms are very fragile and need to be used the day they are purchased. The blossoms can be trimmed and stuffed with cheese ahead of time, but the beaten egg batter and frying must be done just before serving. The accompanying tomato sauce can be made ahead. Look for squash blossoms in season in farmer's markets, and in Mexican or Italian markets.
Tomato Sauce for Stuffed Chiles
8 large squash blossoms
4 slices (1/4-inch thick) Monterey Jack cheese
1/2 cup all-purpose flour
2 large eggs, separated
1/4 teaspoon salt
Vegetable oil for frying
1. Prepare the tomato sauce. Cover and reserve. Then, remove the green petals at the base of the squash blossoms and trim the stems to 2 inches. Reach into the center of the blossoms and pinch off the stamens. Rinse the blossoms gently and lay on a clean tea towel to dry.
2. Cut the cheese into pieces to fit inside the blossoms and gently fill each blossom. Overlap the petals of the fragile blossoms carefully to enclose the cheese. (They are limp and delicate and will stay closed.) Gently dust the filled blossoms with flour and lay on a plate.
3. In a medium bowl, beat the egg whites with the salt until stiff. Add egg yolks, 1 at a time, and continue beating just until well blended. In a medium nonstick skillet heat oil to a depth of about 1 inch over medium heat. When the oil shimmers, dip the stuffed blossoms into the beaten egg batter and place gently and carefully into the hot oil. (Your fingers will probably be covered with batter.) Cook until golden brown, about 1 minute per side. Drain on paper towels. Reheat the tomato sauce. Serve the cooked blossoms hot with the sauce spooned alongside.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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