Cheese, Cranberry & Honey Stuffed Zucchini Blossoms
Zucchini/squash blossom fillings don’t need to be savory. This filling plays with two different tart notes (the goat cheese and cranberries), adds a small amount of almonds for body and a little extra crunch, and then smoothes everything together with the richness of honey.
If you want to highlight one flavor or another, feel free to increase the honey, cranberries, or almonds. You can also substitute more chevre for some of the ricotta. We’ve pan fried them coated with panko breadcrumbs here, but you could also panfry without any coating or deep fry them in tempura batter.
Ingredients: (Enough for about 16 squash blossoms)
Fresh Zucchini Blossoms (Squash Blossoms)
½ cup Ricotta Cheese
½ cup Fresh Goat’s Cheese (aka Chevre)
3 tbsp Dried Cranberries
1 ½ tbsp Blanched Almonds, roughly chopped
4tsp Honey (we used wildflower honey)
Salt to taste
Breadcrumbs or Panko Breadcrumbs
large pinch of Salt for breading
Canola or Olive Oil for panfrying
1. Gently combine the ricotta, goat’s cheese, cranberries, almonds and honey in a bowl. Taste, then adjust seasonings and add salt as needed. Load the filling into a piping bag or zip top bag and store in the refrigerator until you’re ready to stuff the blossoms.
2. Use the piping bag or zip top bag to fill each zucchini blossom (How to Stuff Zucchini Blossoms).
3. Crack the two eggs into a medium bowl and beat them with the salt and about a ½ tsp of water. Put a layer of breadcrumbs in another bowl.
4. Heat 1/8th inch of oil in a cast iron skillet over medium heat until quite hot.
5. Dip a filled zucchini blossom in the egg mixture to coat, then drop it in the breadcrumbs and use a clean hand to toss crumbs over the top so it’s completely covered.
6. Carefully lay the zucchini blossom into the hot oil, and move on to the next flower.
7. As the bottom of each blossom crisps, flip it with tongs in order to brown the other side.
8. When both sides are brown, drain the blossoms on paper towels and serve.