Prep 30 mins
Cook 10 mins
I came across this recipe and thought it sounded like and interesting way to use large squash blossoms if you are lucky enough to have some extras. Recipe source: Coyote Cafe
- 1 lb Fontina cheese, grated
- 1 cup sour cream
- 4 tablespoons marjoram, minced
- 20 squash blossoms, stems and pistills removed
- 2 eggs
- 1⁄4 cup water
- 1⁄2 cup flour
- 1⁄2 cup cornstarch
- 1 tablespoon cumin seed, ground
- 1 tablespoon coriander, ground
- 1 teaspoon kosher salt (or other coarse salt)
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons cinnamon
- 1 quart peanut oil (for frying, or other oil for frying)
- In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
- Stuff the squash blossoms with the cheese mixture.
- Mix together eggs and water in a pie pan and set aside.
- In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
- Dip each squash blossom int the egg wash and then in the flour mixture.
- Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
- Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
- Arrange blossoms on a platter and serve with your favorite salsa.
Ellie, this was so good, although I did make a few changes. I used daylily flowers, which are a little smaller than squash blossoms. I didn't have enough swiss cheese, so use about half cheddar. I loved the spices! This was great with a mild salsa. Thanks Ellie!