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For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining


Issue: April, 2008, Page 260
Serves 4-6

9 ounces panella cheese
3 ounces cotija cheese
1 tablespoon thinly sliced mint leaves (chiffonade)
1 tablespoon chopped chives
1 tablespoon cilantro leaves (chiffonade)
1/2 cup sour cream
2 large eggs, lightly beaten
Kosher salt, to taste
Freshly ground black pepper, to taste
12 zucchini blossoms, pistils or stamens removed (available at Mexican markets)
All-purpose flour, for dredging
3 large eggs, beaten, for dredging
2 cups vegetable oil
Store-bought red pepper jelly (spicy or sweet), for dipping (optional)

Photo By Werner Segarra
1. In a medium mixing bowl, add cheeses, herbs, sour cream and eggs. Stir until smooth and well-incorporated. Season with salt and pepper.
2. Place mixture into a pastry bag or Ziploc® bag (cut corner to make hole for piping) and use it to fill each blossom, leaving room for the flower petals to be closed tightly.
3. Making sure to shake off excess after each step, lightly coat blossoms—one at a time—in flour, eggs, then flour again. After dredging, place them on a paper towel.
4. In a large sauté pan over high heat, add oil. When hot, lay 3 or 4 of the stuffed blossoms in the oil and cook until golden brown, about 3 to 4 minutes. Turn blossoms over and brown the other side, then remove and cool on a paper towel. Season with salt and place on a serving tray or platter. Serve warm or at room temperature, with a small bowl of red pepper jelly for dipping.

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