YIELD 4 appetizer portions
|8||large zucchini blossoms with 2 to 3 inch stems, intact if possible|
|1/2 cup||goat ricotta cheese|
|1/4 cup||Parmesan cheese|
|4 ounces||crab meat|
|1 teaspoon||kosher or sea salt, plus more for seasoning|
|1 cup||Instant or pastry flour|
|1 teaspoon||cayenne pepper|
|1/2 cup||seltzer water or club soda|
The chef offered this advice for handling squash blossoms:
If you're fortunate enough to have them in your own garden, pick them just before use, preferably at the full open stage.
If you're buying them, go straight home and stick the stems in a glass of cold water. Keep the blossoms cool - in the 'fridge if it's a hot day.
Before use, trim the stems to within 1 inch of the flowers.
If they're to be stuffed, pull out the stamenate portions - the fuzzy parts that stick up in the center of the flower.
You may leave the miniature squash attached to the female flowers, or snap them off and use them separately.
Wash the flowers by dipping them gently into a basin of water. Let them drain upside-down on paper towels. When it's time to stuff, fry or steam them, and work quickly.
If the flowers are closed, blow into the center of the petal cluster to open them up. The less you handle them, the better.
Editor's Note: Look for organic cheese, sustainable crab, and organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Artisan Goat Cheese Episode of Emeril Green.
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