Fried Squash Blossoms and Cleaning of FridgePosted: July 1, 2010
Before leaving for the long weekend, we realized that we have a fridge FULL of greens from the garden. Since we hate to see things go to waste, we spent an hour cooking up a bunch of stuff, including:
- goat cheese stuffed squash blossoms (recipe below)
- huge salad
- garlic scape pesto
- broccoli stem refrigerator pickles
- rainbow chard and tatsoi raw salad (take a big bunch of chard or kale, chop very finely and add liberal amounts of lemon juice and olive oil, some salt and pepper and grated Pecorino or Parmesan cheese – breadcrumbs are also great if you have them)
- collards and cabbage (cooked one onion in a bit of olive oil until softened and added a lot of water and a bunch of leftover white wine from a dinner party; added the collards, salt and some cajun seasoning) – hopefully this will later make be a part of this recipe)
Goat Cheese Stuffed Squash Blossoms
- 4 squash blossoms
- 1 ounce softened goat cheese
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- lots of freshly ground pepper
- 1/2 teaspoon of salt
- vegetable oil
- Clean the squash blossoms well and dry.
- Mix the egg and milk together in a small bowl. In a shallow bowl, mix together the flour, salt and pepper.
- Heat up a few tablespoons of oil in a small frying pan.
- Carefully stuff the inner cavity of the squash blossom with goat cheese.
- Dredge the squash blossom through the egg mixture and then through the flour mixture. Place in the sizzling oil (carefully!) and repeat with the other blossoms.
- Turn the blossoms over and fry till all sides are golden brown and crispy.
- Place on a plate covered with a clean towel (or paper towels) and blot.
We also spent another $7.44 at the Coop and Pioneer getting rolls, eggs, pickles (impulse buy), cajun seasoning, some day old bagels (4 pumpernickel) and an avocado. We have $3.50 left for the week, but we’re outta here!