1 cup Chopped poblano chilli
250 g Cheddar
250 g Goat cheese
500 g Fontina cheese grated
1 cup Sour cream
4 tbsp Finely chopped fresh marjoram
20 Zucchini blossoms with stems intact and pistils removed
1/2 cup Plain flour
1/2 cup Cornflour
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tsp Sea salt
2 tbsp Mild chilli powder, or to taste
1 1/2 tsp Ground cinnamon
2 Eggs
1 liter Peanut, corn or olive oil
Fresh tomato sauce
Basil leaves for garnish
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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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