Fried Squash Blossoms Recipe: This Cheese-Stuffed Squash Blossoms Recipe Uses Edible Summer Flowers by 30Seconds Food
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It's squash blossom season! Never eaten a squash blossom before? You're in for a real treat. Here's an easy recipe for cheese-stuffed squash blossoms. Serve as an appetizer or light lunch, alone or with a dipping sauce, like homemade ranch dressing.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 to 4
Ingredients
- 12 squash blossoms
Filling
- 3/4 cup creamy goat cheese, at room temp
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup grated Gruyere cheese
- 1 egg yolk
- cayenne pepper (optional)
Batter
- 1 cup self-rising flour
- 1/2 cup cornstarch
- 1/4 cup ice water
- vegetable oil, for frying
- 1 teaspoon all-purpose flour
Here's how to make it:
- Add the squash blossoms to a pot of boiling water. Allow them to wilt about 30 seconds, then remove to an ice bath. Put on a paper towel to dry.
- Combine the goat cheese, Parmesan cheese, Gruyere cheese and egg yolk. Season with salt, pepper and cayenne, to taste. Put the mixture into a plastic zipper bag. Cut a small hole in the tip of one corner so you can pipe the filling into the squash blossoms.
- Carefully pipe some filling into each blossom. Cover the filling by pulling the blossom petals over it. Place on a sheet pan and then into the refrigerator until cheese hardens back up.
- For the batter, combine the self-rising flour and cornstarch. Slowly add the ice water until a thin batter forms.
- Heat the vegetable oil in a skillet over medium heat.
- Remove the blossoms from the fridge. Roll them gently into the all-purpose flour and then into the wet batter. Put them immediately into the hot oil. Cook until both sides are golden brown. Remove to a paper towel and sprinkle with some salt. Serve.
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