We received such great feedback about our Stuffed Squashed Blossoms that I thought I’d share our top secret recipe with everyone. With Fourth of July weekend coming up, you don’t want to miss an opportunity to impress your friends and family.
This recipe is compliments of our very own Chef Oscar’s Head. It has 3 parts: stuff the blossoms, make the tempura batter, fry those suckers.
Stuffed Squash Blossoms
-16- 20 squash blossoms – 2 cups of beer (nothing too fancy)
-1/2 lb of chevre and queso fresco – 1/2 c corn starch
-3-4 chopped button mushrooms – 2 cups of flower
-1 clove of minced garlic – 1-2 cups of canola or veggie oil
-1 TBSP chopped basil -salt & pepper
1. Wash the blossoms, make sure you are both gentle and thorough, there are bound to be little critters in there.
2. In a bowl, mix the cheese, mushrooms, garlic, basil. Add salt and pepper to taste.
3. Gently open the blossoms and stuff with the mixture. Refrigerate for 15 minutes.
4. While the mix is in the fridge, make the tempura batter by combining the beer, corn starch, flour, salt and pepper. Then add one or two ice cubes. The batter shouldn’t spread, it shouldn’t be too runny or too thick.
5. Heat the oil to 350 in a frying pan, if it’s any hotter than this, the blossoms will burn too quickly and not cook all the way through.
6. Take the blossoms out the fridge and dip into the tempura batter so that it is completely coated.
7. Fry them up for 3-4 minutes, but no more than 5 minutes. Let them dry on a plate lined with a paper towel to help soak up some of the oil.
8. You’re done! Now eat, drink and enjoy the wonderful company of your family and friends.
Nothing screams I-love-America like fried cheesy goodness, and beer of course. Luckily, our recipe includes both.
Now that you have the recipe you are probably wondering, where do I get these beautiful delectable treats? Well, Squash Blossoms are in full bloom at farmers markets everywhere. We especially enjoy the colors and tastes of those that come out of the South Central Farmers Cooperative. If you happen upon their booth, pick up some of these un-edible (I had to ask) artichoke flowers for table decor.
They are stunning and last for up to 10 days!
Have a safe and happy holiday weekend everyone! Whether you love or just luke-warmly like the good ol’ US of A, we all can at least be thankful for the abundance of fresh and delicious food we enjoy!