El Torito Squash Blossom Rellenos - Restaurant Recipes - Recipes for Restaurant

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Recipe for El Torito Squash Blossom Rellenos from the Restaurant section.

El Torito Squash Blossom Rellenos

Source: El Torito Executive Chef Pepe Lopez

6 baby zucchini blossoms
6 1/2-inch strips queso fresco cheese

Batter
6 egg whites
2 tablespoons all-purpose flour
3 egg yolks

Note: Batter must be used immediately.

Make the batter: Whip egg whites until stiff and soft peaks form, approximately 3 minutes. Add flour to whipped egg whites and continue whipping until flour is incorporated, approximately 30 seconds. Add egg yolks and mix just until yolks are incorporated and batter is uniform in color, approximately 45 seconds.

Stuff zucchini blossoms with cheese strips.

Dip stuffed blossoms in batter and deep fry at 350 degrees F for approximately 4 minutes or until golden brown, turning as needed.

Remove from oil, drain well and hold hot for service or cover and cool.

Reheat in microwave before serving. Serve topped with 1 ounce each of chipotle-tomato sauce.



We hope you enjoy your freshly made El Torito Squash Blossom Rellenos. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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