Fried Zucchini Blossoms With Goat Cheese And Zucchini Pes

The standard of practical holy living has been so low among Christians that very often the person who tries to practice spiritual disciplines in everyday life is looked upon with disapproval by a large portion of the Church. And for the most part, the followers of Jesus Christ are satisfied with a life so conformed to the world, and so like it in almost every respect, that to a casual observer, there is no difference between the Christian and the pagan.

Hannah Whitall Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Clprime2	1	Servings

INGREDIENTS

24		Zucchini blossoms
1/2	c	Goat cheese
1 1/2	qt	Olive oil
1	c	All-purpose flour
2	c	Chilled seltzer water or ice
		water
		Sea salt to taste
		Cayenne pepper
1		Zucchini, about 8 ounces
2	T	Parmesan cheese, grated
2	T	Pine nuts
30		Basil leaves, approximately
		3/4
		cup loosely packed
1/4	t	Finely chopped garlic
6	oz	Extra virgin olive oil
		Sea salt and freshly cracked
		black pepper
		to taste

INSTRUCTIONS

For the Blossoms: Carefully stuff each zucchini blossom with 1
teaspoon of the goat cheese. Fold over the petals to form an  envelope.
In a deep skillet or deep fryer, heat the oil to 375  degrees.
Meanwhile put the flour in a mixing bowl. Pour in the  seltzer a little
at a time, whisking constantly to ensure a smooth  batter. Season with
salt and cayenne. When the oil is properly  heated, dip a stuffed
blossom into the batter to coat it evenly,  scraping off any excess.
Fry until crisp and golden, about 30 seconds  per side. Remove to paper
towels to drain. Repeat process with all  blossoms, being careful not
to overcrowd the skillet and maintaining  the proper oil temperature.
For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch
zucchini for 2 minutes in salted boiling water, and then shock in ice
bath to preserve color. Drain well and pat dry with cloth. Place
blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic,
in food processor and start to puree. With the motor running, pour  the
olive oil through the feed tube in a slow, steady stream until  the
pesto emulsifies. Season with salt and pepper taste.  Converted by
MC_Buster.  Per serving: 13845 Calories (kcal); 1499g Total Fat; (95%
calories  from fat); 41g Protein; 106g Carbohydrate; 67mg Cholesterol;
393mg  Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 297 1/2 Fat; 0 Other Carbohydrates  Recipe by:
COOKINGLIVE PRIMETIME SHOW #CPOOO3  Converted by MM_Buster v2.0n.

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