It's not so much a recipe as an idea, since I never measure anything! These have chevre and truffle honey inside because I was being fancy, but I've put in other kinds of melty cheese (brie is quite something in these), or mixed cheese with fresh herbs. The coating is a flour/water paste with whatever spices you want in it; these have cinnamon and cayenne. I fried them quickly in very hot oil.
Also, you should snip out the stamen inside before stuffing.
Also, in that last post about these, someone commented with a much more complicated recipe involving rice and grated zucchini that sounded great. I think it came from the Food Network website.
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Also, you should snip out the stamen inside before stuffing.
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Also, in that last post about these, someone commented with a much more complicated recipe involving rice and grated zucchini that sounded great. I think it came from the Food Network website.
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It's like a culinry Rorshach test. Tee hee.
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Beautiful dish as well. Yum!
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And thanks!
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