| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Chef, Side, Vegetables, Zucchini, Flowers |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped poblano chilli |
| 250 |
g |
Cheddar |
| 250 |
g |
Goat cheese |
| 500 |
g |
Fontina cheese grated |
| 1 |
c |
Sour cream |
| 4 |
tb |
Finely chopped fresh marjoram |
| 20 |
|
Zucchini blossoms with stems intact and pistils removed |
| 1/2 |
c |
Plain flour |
| 1/2 |
c |
Cornflour |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Sea salt |
| 2 |
tb |
Mild chilli powder; or to taste |
| 1 1/2 |
ts |
Ground cinnamon |
| 2 |
|
Eggs |
| 1 |
l |
Peanut; corn or olive oil |
|
|
Fresh tomato sauce |
|
|
Basil leaves for garnish |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on May 03, 98
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