Cheese-filled fried blossoms make delicious use of abundant squash plants

Cheese-filled fried blossoms make delicious use of abundant squash plants

Cheese-filled fried blossoms make delicious use of abundant squash plants

Tempura Squash Blossoms

Servings: 6


Ingredients:


6 large squash blossoms

for batter:


2 cups flour
1 tablespoon baking powder
½ cup cornstarch
1 tablespoon salt
Pinch cayenne
2½ cups club soda

For

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2 cups ricotta
½ cup chopped basil
Chopped zest of 1 large lemon
Salt and pepper, to taste

Method:


To make the batter, combine the dry ingredients then add the soda water and mix well. Refrigerate for 1 hour.
Meanwhile, combine ingredients for ricotta filling. Using a teaspoon, gently fill the flowers until they are stuffed full but you can completely close the petals around the filling.
Heat a fryer or small pan filled with about 4 inches of oil. Make sure the pan is not more than half full, so it does not boil over the sides once the blossoms are dropped into the oil.
Roll the flowers in the batter until very well coated and gently place in the oil. It should sizzle up immediately and start browning. They should be golden brown within 2 minutes.
Drain on a paper towel while the rest of the flowers are cooking. Serve immediately.

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