Goat Cheese Stuffed Zucchini Flowers

The one on the right was a "special" one... but equally delicious.

“I want these: [link to recipe]” – a post left by AT, a fellow summer internship friend on my Facebook wall.

Goat cheese stuffed zucchini flowers?

I’m game.

We took a trip to the Union Square Saturday Farmer’s Market to pick up our high quality ingredients… because cooking with produce/goods you just bought at a farmer’s market the very same day is a pleasure I do not often experience.

The best part?

We got our zucchini flowers… for free! They had just gotten a little wet, and so were apparently unfit to sell; we gladly took them off their hands. We got about 23 zucchini flowers with which to experiment, fresh chives, and two flavors of goat cheese: plain and garlic. YUM.

Then, we set to work.

Goat Cheese Stuffed Zucchini Flowers

Adapted from this recipe

1 cup flour
1 teaspoon salt
12 ounces of light ale beer
8 oz goat cheese
2 tablespoons chopped chives
salt and pepper
16-17 zucchini flowers
olive oil for frying

Rinse the zucchini flowers with cold water gently. Pat and let air dry on some paper towels.

Combine flour and salt in a small bowl and whisk in the beer. It will be gloopy and that’s okay. Put in the fridge while you prepare the zucchini flowers.

Combine the goat cheese and chopped chives in a small bowl, try to get an even-ish consistency. Add some salt and pepper to taste but it’s probably not necessary; the cheese is tangy enough. Ball up about a tablespoon’s worth of the mixture in your hand and then, very gently, stuff your zucchini flower.

Heat some oil in a saucepan until pretty hot; throw in a little sprig of zucchini flower remnant into the pan to test the temperature. If it starts to sizzle and bubble, you’re probably good to go.

Dip the stuffed flower into the beer batter and cover completely. Drop it into the oil and let it fry/cook for about 90 seconds per side; judge by browness. Basically, it’s going to be delicious unless you just leave the stove and let it fry until it’s black.

Continue frying the remaining flowers, one to three at a time or however many you feel comfortable dealing with. Let them drain on a paper towel. Let cool slightly but serve very quickly; they are best fresh out of the frying pan.

These were so good! Surprisingly, we enjoyed the plain goat cheese more than the garlic flavored one, but both were delicious. Tangy, creamy goat cheese, crispy beer-batter-goodness… And in retrospect, actually very easy to make! The batter coating was a lot thicker than that of the original recipe; we kind of skipped the “blot-extra-batter-off-on-a-dishtowel-before-frying” step… but this did not detract from the finished product in any way.

And zucchini flowers are definitely a vegetable.

Cooking is such a fun adventure. Especially when done with friends.  Shoutouts to everyone who helped put this together: ETS who let us use her apartment + kitchen things and for being of age to purchase the beer, MK for holding the plate of zucchini flowers and being very helpful in general, and AT for the initial idea and her enthusiasm. Yay! Thanks so much guys! You’re awesome!


4 comments on “Goat Cheese Stuffed Zucchini Flowers

  1. hueynews says:

    how deep was the oil in the saucepan?

    • Sam says:

      It was just like a little puddle of oil… maybe a few centimeters? Definitely not an inch, as recommended in the original recipe.

  2. […] when I have beer batter left over from making these again, and half an avocado in the fridge… well… It’s time to shake things […]

  3. […] we had some nonalcoholic beer in the fridge that I purchased to recreate beer-battered squash flowers and beer-battered avocado fries and so, I used the magic powers of Google to find some uses for it […]

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