Another summer of the farm CSA deliveries where I get creative every week trying to cook all the different varieties of produce that we receive! This week's box contained a bag of squash blossoms. Last year per the farm's recommendation, I chopped some up into a green salad with a very underwhelming result. These really do not have much flavor, so drastic measures must be taken, such as stuffing the thing full of cheese and herbs, dredging in a beer batter, and deep frying in vegetable oil. Transformation!
REVIEW:
This is the first time I have deep-fried anything, but it was so easy and fast! I did three iterations of this recipe. At first I tried not stuffing the blossoms, but they are WAY better with stuffing. Then I added cajun seasoning to the batter to give it more kick. I would recommend doing it this way to get the exact taste desired. I thought these were a unique appetizer; tasty and light despite being fried. This will probably be the only way I eat squash blossoms. I'm hooked!
RECIPE:
vegetable oil for frying
Batter:
1 cup all-purpose flour
1 can/bottle beer
kosher salt
freshly ground pepper
hot sauce/cayenne/cajun seasoning
Stuffing:
8 oz low-fat ricotta cheese
1 tbsp mint, chopped
1 tsp lemon zest
salt & pepper
Heat 2" of oil in a sauce pan or deep fryer to 350F. Prep the squash blossoms by giving them a quick rinse, removing any stamens, and pat dry. Mix flour with salt, pepper, and seasoning. Add beer, whisking until just combined (lumps are ok). Mix ricotta with mint, lemon zest, salt and pepper. Use a small spoon to scoop some of the ricotta mixture and pack into each squash blossom. Fold the petals together around the cheese to make a pod of sorts. Dredge each stuffed blossom into the batter and gently drop into the hot oil. Cook blossoms until golden brown, about 1-2 minutes per side. Remove from the oil with a slotted spoon and lay on paper towel to cool. Serve as soon as they are cool enough to eat!
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