Name: Fried Squash Blossoms Boudin with Smoked Mozzarella
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 4 servings (12 squash blossoms)
Ingredients: 2 tablespoons Creole seasoning; 8 ounces chicken gizzards; 1/4 cup chicken livers; Kosher salt and freshly ground black pepper; Vegetable or canola oil, for the pan; 1 stalk celery, diced; 1/4 green bell pepper, diced; 1/4 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 1/2 teaspoons minced garlic; 1/2 cup cooked rice; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill; Pinch cayenne pepper; 3/4 cup all-purpose flour; 3/4 cup cornstarch; 1 tablespoon plus 1 teaspoon kosher salt; 1 1/2 teaspoons Creole seasoning; 1 teaspoon baking powder; 1 cup soda water; 6 tablespoons ice-cold vodka; 4 ounces smoked fresh mozzarella, cut into small dice; 12 squash blossoms (zucchini flowers); 2 cups cornstarch; Canola oil, for deep frying; Honey, for drizzling

Directions

For the dirty rice: In a stockpot, add 2 quarts of water and 1 1/2 teaspoons of the Creole seasoning and bring to a boil. Add the gizzards, reduce to a simmer, partially cover and cook until tender, about 2 hours. Reserve 1/2 cup of the cooking liquid, then drain the gizzards and transfer them to a food processor. Let cool slightly, then pulse until finely chopped. Set aside.
Season the livers with 1 1/2 teaspoons Creole seasoning, 1/2 teaspoon salt and some black pepper. Set a large pan over high heat and add about 1 teaspoon oil. Sear the livers on both sides until almost fully cooked, 1 to 2 minutes per side. Set aside to cool, then add them in small amounts to the food processor and finely chop, making sure not to overprocess them into mush.
In the same pan over medium heat, add another 1 teaspoon oil and 1 1/2 teaspoons Creole seasoning. Sweat the celery, green and red bell peppers and onion for about 5 minutes, making sure not to fully cook them (leave some texture). Add the garlic and sweat for another minute. Set aside and allow to cool.
Once all of the items are complete and cooled, mix together the bell pepper mixture, livers, gizzards and rice in a large mixing bowl. Add some of reserved gizzard water, about 1/4 cup, to help with the consistency. If the mixture is still too thick, add some of the remaining gizzard water until easy to mix. Mix in the parsley, dill, cayenne, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the remaining 1 1/2 teaspoons Creole seasoning.
For the fried squash blossom batter: Mix together the flour, cornstarch, salt, Creole seasoning and baking powder in a medium bowl. Mix in the soda water and vodka; set aside.
For the mozzarella mixture: Mix together the mozzarella with 8 ounces of the dirty rice mixture (a little more than half of the dirty rice mixture; reserve the remaining dirty rice mixture for another use).
For the squash blossoms: To prepare the blossoms for filling, remove the center bulb from the inside of each blossom. Tear the side of the squash blossoms a bit to give yourself a wider opening to fill. Fill each blossom with about 1 tablespoon of the dirty rice and mozzarella mixture and press around the filling to reclose. Put the cornstarch in a shallow container. Lay the blossoms in the cornstarch, rolling them to cover them in cornstarch. Set aside until ready to drop into the batter.
For frying: Fill a Dutch oven halfway with canola oil and heat to 350 degrees F.
In batches of about 4 blossoms, dip each blossom into the batter, making sure to allow most of the excess batter to drip back into the bowl. Submerge the tip of the blossom in the oil and hold it for a second or two (to set the batter), then drop it fully into the hot oil. Repeat with the remaining blossoms in the batch. Fry until crispy, about 4 minutes, then drain on paper towels. Repeat with the remaining batches. Serve with a drizzle of honey on top and a pinch of salt.

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Fried Squash Blossoms Boudin with Smoked Mozzarella

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