Stuffed Squash Blossoms with Goat Cheese (Flores de Calabacín Rellenas de Queso de Cabra)
Flores de Calabacín Rellenas de Queso de Cabra, or Stuffed Squash Blossoms with Goat Cheese, is a delightful dish from Aragonese cuisine. This recipe combines the delicate flavor of squash blossoms with the creamy richness of goat cheese, creating a delicious and elegant appetizer or side dish.
Ingredients
- 12 fresh squash blossoms
- 4 oz goat cheese
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Gently rinse the squash blossoms and pat them dry with paper towels.
- Carefully stuff each blossom with goat cheese, being careful not to tear the delicate petals.
- In a shallow bowl, beat the egg with a splash of milk to create an egg wash.
- Place the flour, egg wash, and breadcrumbs in three separate shallow dishes for breading.
- Dip each stuffed blossom in the flour, then the egg wash, and finally the breadcrumbs, ensuring they are fully coated.
- Heat vegetable oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the coated blossoms in the skillet and fry until golden brown, about 2-3 minutes per side.
- Remove the fried blossoms and place them on a paper towel to drain any excess oil.
- Season with salt and pepper to taste before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Protein
- 6g
- Carbohydrates
- 8g
- Fat
- 7g
- Fiber
- 2g
Supplies
Skillet Shallow bowls Paper towels
Tools
Frying pan Tongs
Serving suggestions
Serve the Flores de Calabacín Rellenas de Queso de Cabra as an elegant appetizer alongside a glass of crisp white wine.
Tips & tricks
For a variation, you can add a sprinkle of fresh herbs such as thyme or parsley to the goat cheese filling for an extra burst of flavor.
Cost
$10