Fried Squash Blossoms
photo by Sharon123
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>