Stuffed and Fried Squash Blossoms
Servings: 4
Calories: 429kcal
Ingredients
- 6 ounces goat cheese, crumbled
- 2 ounces fresh mozzarella, chopped
- 1 tablespoon thinly sliced chives
- 1 ½ teaspoons minced sage
- zest of 1 tangerine (or lemon)
- pinch of cayenne
- 16 fresh squash blossoms, stamens removed
- salt and pepper to taste
tempura batter
- 1 ½ cups cake flour
- ½ cup sweet rice flour
- 2 egg yolks
- 2 cups cold seltzer water
- pinch each salt and pepper
to fry
- oil
Instructions
- Preheat oil to 350˚F.
- Place first 6 ingredients into a food processor and blend until smooth. Season with salt and pepper, stir together and transfer into a piping bag (or a reusable plastic bag).
- Pipe about 1 ounce of cheese filling into the cavity of each squash blossom and gently push together until closed. Set aside.
- Place all tempura ingredients into a mixing bowl and stir together until no lumps remain. Carefully dip each stuffed squash blossom into the batter and gently shake to remove the excess. Gently dip each blossom into the oil and fry for 2 to 3 minutes or until the batter has puffed and begins to barely turn golden brown. Remove from oil and drain into a paper towel for 1 minute. Transfer blossoms onto a cooling rack lined with a baking sheet and season with salt and pepper. Serve immediately.
Notes
- *Makes 16
Nutrition
Calories: 429kcal | Carbohydrates: 51g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 251mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Vitamin A: 853IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg