Stuffed Zucchini Blossoms

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Stuffed Zucchini Blossoms Ingredients

1 c Chopped poblano chilli	1 tb Ground cumin
250 g Cheddar	1 tb Ground coriander
250 g Goat cheese	1 ts Sea salt
500 g Fontina cheese grated	2 tb Mild chilli powder; or to
1 c Sour cream	1 1/2 ts Ground cinnamon
4 tb Finely chopped fresh	2 Eggs
20 Zucchini blossoms with stems	1 l Peanut; corn or olive oil
1/2 c Plain flour	Fresh tomato sauce
1/2 c Cornflour	Basil leaves for garnish

Instructions for Stuffed Zucchini Blossoms

Blend together the chilli, cheeses, sour cream, marjoram and basil, Spoon mixture into a piping bag fitted with a plain wide nozzle and chill for a few mins. Pipe cheese mixture into blossoms to fill loosely. Sift together remaining dry ingredients. Beat eggs with 1/4 cup water until smooth. Dip filled blossoms in egg wash and roll carefully in flour mixture. Shake off excess flour and deep fry blossoms in oil heated to 1750C until light brown, about 2 mins. Serve immediately with fresh tomato sauce and garnish with basil leaves. Fresh tomato sauce: briefly chop 1kg ripe red tomatoes, halved and seeded, with 4tbsps basil in a food processor. Whisk in 1/2 cup olive oil and 1/2 cup sherry vinegar and season to taste with salt. Note *** Mexibell, or other mild, large chillies, or capsicum can be substituted for poblano, but will give a different flavour. Posted by Sherree Johansson to the Fidonet Cooking echo Posted to MM-Recipes Digest by "Rfm" on May 03, 98

Main Ingredient: ZucchiniCuisine: Uncategorized

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