Cholen-Stuffed Squash Blossoms

Delight your taste buds and honor tradition with this innovative twist on classic Jewish cuisine. Cholen-Stuffed Squash Blossoms bring together the rich, savory elements of a beloved Shabbat stew encased in delicate, flower-shaped shells. This gluten-free appetizer is not only visually stunning but also packed with flavor, making it an ideal addition to any Kosher gathering or festive meal.

“Cholen-stuffed squash blossoms: A harmonious blend of tradition and creativity.”

Ingredients

• 8 large squash blossoms
• 1 cup cooked cholent (ensure gluten-free)
• 2 eggs, beaten
• Salt and pepper, to taste
• Gluten-free flour or cornstarch, for dusting
• Olive oil, for frying

Cholent Filling

• 1/2 pound beef brisket, cubed
• 1/4 cup pearl barley (gluten-free)
• 2 large potatoes, peeled and diced
• 3 carrots, sliced
• 1 onion, chopped
• 4 cups beef or vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Prepare the Cholent Filling: In a large pot, combine the beef brisket, pearl barley, potatoes, carrots, onion, beef or vegetable broth, tomato paste, paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours, or until all ingredients are tender and flavors meld.

2. Cool and Mash Cholent: Once cooked, allow the cholent to cool slightly. Use a fork or potato masher to break it down into a chunky mixture that can be easily stuffed into squash blossoms.

3. Prepare Squash Blossoms: Carefully open each blossom and remove any stamen inside. Ensure they are clean and dry before filling.

4. Stuff the Blossoms: Using a spoon, fill each squash blossom with about 2 tablespoons of cholent mixture. Gently twist the top to close and secure it with a toothpick if necessary.

5. Coat in Egg Wash: Dip each stuffed blossom into the beaten eggs, ensuring they are fully coated.

6. Dust with Flour/Cornstarch: Lightly dust each blossom with gluten-free flour or cornstarch.

7. Fry to Perfection: Heat olive oil in a deep skillet over medium heat until hot but not smoking. Carefully place stuffed blossoms into the oil and fry for 2-3 minutes per side, or until golden brown and crispy.

8. Drain Excess Oil: Transfer fried squash blossoms onto a plate lined with paper towels to absorb excess oil.

Indulge in these Cholen-Stuffed Squash Blossoms as an appetizer that surprises and delights with every bite. The perfect balance of crispy exterior and hearty, flavorful filling makes them an unforgettable addition to your menu. Whether served at Shabbat dinner or any festive occasion, they bring a touch of elegance and creativity to the table. Enjoy this innovative dish that beautifully marries tradition with modern culinary flair!