Fried Squash Blossoms Stuffed With Cheese

Before I share this recipe with you, I want to help you select the blooms.

Use the blossoms from zucchini, or pumpkin. Other squash flowers may have strong, unpleasant flavors. Harvest the male flowers once they have just opened. The male flowers have stems and you can tell them from females, because the females are attached to the squash. They also go on to say that you should use them as soon as possible, but I have found that the blossoms are not as delicate as they seem. In fact, I have actually left them inside and uncovered carton in the refrigerator a couple of days and still find them easy to work with if not better.

Don’t worry, if you don’t have the luxury of growing your own squash, and you can’t find them, ask one of the farmers for flowers at your local farmers’ market or in specialty food stores. If they have zucchini on their farm stand, they’ll have blooms on their farm. I just so happen to know that farmers don’t bite and they will be happy to help you get some blossoms. Just ask!

Fried squash blossoms are practically a delicacy! The delicate squash blossoms are filled with a well seasoned creamy ricotta cheese, dipped in a light batter and fried to a crispy golden brown. If you have your own garden and zucchini are starting to run out of your ears this summer, here’s something different you can try. Prepare them as unique appetizer or as a side dish this summer for family and friends.

Here’s how you make them:

These delicate fried squash blossoms are filled with a creamy ricotta cheese mixture and dipped in a light batter, fried to a golden brown. They’re amazing! |

Ingredients:

  • ¾ cup cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon fresh cracked black pepper
  • ¼ cup all-purpose flour
  • ½ teaspoon season salt
  • ½ cup water
  • 1 egg, slightly beaten
  • 10 to 15 squash blossoms
  • ½ cup ricotta cheese
  • ¼ cup mayonnaise
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 tablespoon bread crumbs
  • peanut, canola or vegetable oil, for frying
  • Kosher salt and fresh cracked black pepper, to taste

The batter:

Combine cornstarch, baking powder, pepper, flour, then season with salt. Stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes before frying.

The blossoms:

While the batter is chilling, prepare the squash blossoms.

Use your fingers to carefully separate the flower petals without breaking them and remove the pistil in the center. Rinse the flowers under cold water, paying attention not to damage petals. Lay them spaced out on a paper towel and gently pat dry.

The cheese:

Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth.

Pour the filling inside a piping bag or use a plastic storage bag and cut the tip off one corner, so that you can carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.

Frying them up:

Heat enough oil in a frying pan to accommodate the blossoms (about 1 inch deep). Get the batter out of the fridge and dip each blossom in batter, coating it.

 

When the oil is hot, carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides.

  • Be careful! This batter contains a little water, which tends to make it pop and spatter a little more than usual.

Remove the blossoms and drain on paper towels; sprinkle with salt and pepper, while hot.

Allow to cool for about 5 minutes. Serve warm. Makes: 15.

From: The Mountain Kitchen

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