12 zucchini squash blossoms
12 ounces chevre
Zest of 2 lemons
1 T each minced fresh parsley, basil and mint
2 eggs, whisked with 2 T water
1 ½ cup flour
2 cups panko breadcrumbs
4 cups oil for frying
Combine chevre, lemon zest and herbs. Mix thoroughly. Divide cheese into 12 portions and stuff squash blossoms, being careful not to tear the petals. Gently twist the ends closed. Put flour, bread crumbs and egg wash into separate shallow bowls or baking dishes. Roll each blossom in flour until evenly coated. Shake off excess flour and coat in egg wash. Finally, roll in bread crumbs until evenly coated and set aside. While you are breading the blossoms, heat oil in a deep skillet or sauce pot until 350 degrees. Fry blossoms in batches until golden brown. Drain on paper towels and season with salt.
These are great as appetizers or as an addition to a summer salad.
The creaminess of the chevre complements the silky texture of the Semillon in the Napa Valley Estate Virtú, while the cheese’s natural tanginess and lemon zest touch on the bright fruit of the Sauvignon Blanc. Fresh herbs and the crispy breading help enhance the toasty, herbaceous nuance of this unique white wine.
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