Flor de Calabaza Rellena
These stuffed squash blossoms are a lovely appetizer, showcasing fresh zucchini flowers filled with a creamy cheese mixture and lightly fried. They're delicate and flavorful.
Ingredients
- 12 large zucchini blossoms
- 1 cup ricotta cheese
- 0.25 cup crumbled goat cheese
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely minced (seeds removed for less heat)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup cold sparkling water
- 4 cups vegetable oil, for frying
- 2 limes, cut into wedges, for serving
Instructions
- Gently clean 12 large zucchini blossoms by carefully opening them and removing the pistils (the central stamen-like part). Be very delicate as the blossoms are fragile. Set them aside on a plate lined with a paper towel.
- In a medium bowl, combine 1 cup ricotta cheese, 0.25 cup crumbled goat cheese, 2 tablespoons chopped fresh cilantro, 1 small finely minced jalapeño (seeds removed for less heat), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix everything until well combined.
- Carefully spoon the cheese mixture into each zucchini blossom. Fill each blossom about two-thirds full, then gently twist the top petals to close the blossom, sealing the filling inside.
- In another medium bowl, prepare the batter by whisking together 1 cup all-purpose flour, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Gradually add 1 cup cold sparkling water, whisking until the batter is smooth and free of lumps. The batter should be thin enough to coat the blossoms lightly.
- Heat 4 cups vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test by dropping a tiny bit of batter in; it should sizzle immediately.
- Working in batches of 3-4, gently dip each stuffed zucchini blossom into the batter, ensuring it's fully coated. Carefully place the battered blossoms into the hot oil.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fried blossoms and transfer them to a plate lined with paper towels to drain excess oil.
- Serve the Flor de Calabaza Rellena immediately with 2 limes cut into wedges on the side for squeezing.