Roasted Corn & Black Bean Stuffed Squash Blossoms with Charred Jalapeño Chimichurri
 
Prep time
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These unique little bites are the perfect summer appy! They paired equally well dressed up for a dinner party or as casual beer snacks with a group of friends.
Author:
Recipe type: Appetizer
Serves: 6
Ingredients
  • 12 squash or zucchini blossoms
  • ½ cup corn niblets*
  • ½ cup black beans
  • ½ cup ricotta cheese
  • ⅓ cup Applewood smoked cheddar, grated
  • 1 cup lager or light ale
  • 1 cup flour
  • 2-3 cups vegetable oil
  • Olive oil
  • .
  • Charred Jalapeño Chimichurri:
  • 4 jalapeño peppers, halved lengthwise, seeds and stems removed
  • 1 small bunch cilantro
  • 1 small bunch parsley
  • ⅓ cup white wine vinegar
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
Instructions
  1. Heat your oven to broil (high). Lightly rub your halved and seeded jalapeños with olive oil and lay them on a baking sheet, skin side up. Broil for 6-8 minutes until the skin has blackened and blistered. Remove from oven and let cool. Once the peppers are cool enough to handle, peel off the blackened skin.
  2. Add all the chimichurri ingredients in to a blender and puree until smooth.
  3. Gently trim each of your blossoms, removing the furry stamen in the middle of each flower. Rinse carefully with cool water and set to dry on some paper towel.
  4. In a medium bowl, mix together the corn, black beans, ricotta and smoked cheddar.
  5. Stuff each blossom with the corn mixture, gently twisting the ends of each flower to contain the filling.
  6. In a deep frying pan, start heating the vegetable oil on med-high heat.
  7. In a medium bowl, mix together the beer and flour to form a batter. Take each stuffed blossom and roll it through the batter, sealing with your fingertips as needed. Drop each battered blossom in to the heated oil and cook for 6-8 minutes, flipping half way through. The batter should be lightly browned and crispy.
  8. Serve immediately, drizzled with the fresh chimichurri sauce.
Notes
* This is a great use for leftover corn on the cob- simply slice off the roasted kernels! If you don't have any leftover corn on the cob you can use frozen niblets. Broil them on a cookie sheet in the oven for 5-7 minutes until they colour up a bit so get that sweet roasted flavour.
Recipe by Port and Fin at https://portandfin.com/roasted-corn-black-bean-stuffed-squash-blossoms-with-charred-jalapeno-chimichurri/