Free Recipe Stuffed Squash Blossoms
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Stuffed Squash Blossoms Recipe
1 tb Olive oil
2 tb Small-diced red pepper
2 tb Small-diced zucchini
2 tb Small-diced red shiitake
-mushrooms
2 tb Small-diced onions
1/2 c Ricotta cheese
1/4 c Grated Parmesan cheese
1 Egg; beaten
Salt; to taste
Freshly-ground black pepper;
-to taste
8 Squash with blossoms intact
Oil; for deep frying
=== ROASTED RED PEPPER
-COULIS ===
1 lb Red peppers; roasted,
-peeled,
Seeded; and roughly chopped
1 tb Diced shallots
1/2 c White wine
Salt; to taste
Freshly-ground black pepper;
-to taste
=== TEMPURA BATTER ===
1 lb Flour -; (3 cups)
1/2 lb Cornstarch -; (1 1/2 cups)
2 tb Baking powder
1 tb Baking soda
1 ts Salt
2 Eggs; beaten
1 c Ice cubes
1-1/2 c Club soda; or less
1/4 c Flour; for dredging
Stuffed Squash Blossoms Preparation
Heat the olive oil in a medium saute pan, add the diced vegetables and season with salt and pepper. Cook for 2 minutes. In a bowl, combine the vegetables, cheeses and egg. Adjust the seasonings. Set aside. Carefully clean the squash blossoms free of dirt and split the squash end in half lengthwise (not cutting it free from the blossom) to open it up for better cooking. Open the blossom end and divide the filling among the blossoms, closing the end back up after it has been stuffed. Prepare the coulis and tempura batter. Roasted Red Pepper Coulis: Cook all the ingredients in a large saute pan for 20 minutes and puree until smooth. Strain for a more refined sauce. Adjust the seasonings. Tempura Batter: Combine all the dry ingredients in a bowl. With a whisk, work in the eggs, ice cubes and 1 cup of the club soda until you reach a thick, bubbly, pancake batter-like consistency. Heat the oil for deep frying. Carefully dredge the stuffed blossoms in 1/4 cup flour, shaking off the excess. Dip them individually into the batter, and into the fryer. Turn them gently as they fry. Fry until golden and hot in the middle, about 5 minutes. Place atop the red pepper coulis and serve. This recipe yields 2 entree portions or 4 appetizer portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2175 broadcast 05-19-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-05-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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