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About the Recipe: The blossoms are filled with a cornbread batter and flecks of zucchini and corn. They can be served with honey butter or even with hot sauce. The filling is a real surprise. Enjoy this unusual recipe.
Recipe Inspired by: The Chef’s Garden; The Culinary Vegetable Institute
Cook’s Note: I divided the original recipe in half. Squash blossoms are different sizes. Our squash blossoms were small, so I did have some of the batter left over. I added some hot sauce, additional diced zucchini and corn to the remaining batter and fried them like hushpuppies. Filling the blossoms with a batter is a little challenging but worth the effort.
Fry the Stuffed Blossoms: Place 2 to 4 Tablespoons flour in a shallow bowl. Working in batches, lightly dust the stuffed zucchini blossoms with the flour and transfer to the hot oil. Fry the zucchini blossoms, turning occasionally until the blossoms are golden-brown and a cake tester or paring knife inserted into the middle of the filling comes out clean, about 3 to 5 minutes. Using a slotted spoon, transfer the blossoms to the rack to drain. Season with a little sea salt and serve.
Yield: 10 squash blossom snacks
pdf for Copy of Recipe – Cornbread Stuffed Zucchini Blossoms
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