Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds

Name: Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters basil leaves (preferably Thai) or sliced larger leaves; 0 teaspoons black pepper; 710 milliliters cherry tomatoes (1 lb; preferably Sungold), halved lengthwise; 237 milliliters all-purpose flour; 59 milliliters chopped fresh basil (preferably Thai); 6 Tbsps oz mild fresh goat cheese at room temperature; 1 Tbsp heavy cream; 1 teaspoons kosher salt; 2 Tbsps mild extra-virgin olive oil; 2 teaspoons olive oil; 2 Tbsps green (hulled) pumpkin seeds, toasted until they puff; 1 Tbsp rice vinegar (not seasoned); 1 Tbsp minced shallot; 237 milliliters chilled sparkling water; 12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch; 454 grams assorted baby summer squash, stems discarded; 1 liters vegetable oil (preferably canola or grapeseed)

Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 614 calories, 11g of protein, and 51g of fat each. If you have kosher salt, flour, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 250°F.

Equipment you will use

Oven

Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Baking Pan

Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours.

Equipment you will use

Oven

Transfer pan to a rack to cool.

Equipment you will use

Frying Pan

Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes.

Ingredients you will need

Sun Dried Tomatoes

Pumpkin Seeds

Goat Cheese

Pepper

Basil

Cream

Salt

Equipment you will use

Bowl

Oven

Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close. Chill, covered, until ready to fry.

Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.

Ingredients you will need

Shallot

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Blender

Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface.

Ingredients you will need

Squash

Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.

Ingredients you will need

Sparkling Water

All Purpose Flour

Water

Salt

Ice

Equipment you will use

Whisk

Bowl

Working in batches of 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes.

Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.

Ingredients you will need

Salt

Equipment you will use

Slotted Spoon