Fried Stuffed Squash Blossoms
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 20 male squash blossoms (or use some female with immature fruit attached)
- 20 piece jalapeno jack cheese (about 1/4 inch squared and 1/2 inch short of each blossom tip)
- oil (for frying-you will want it about 1 1/2 inches deep)
- 59.14-118.29 ml flour
-
Tempura
- 2 eggs, beaten
- 236.59 ml cold water
- 177.44 ml all-purpose flour
- 4.92 ml cornstarch
- 2.46 ml baking powder
- 3.69 ml salt
directions
- Rinse and drain blossoms-pat dry.
- "stuff"each flower with a piece of cheese and twist the ends to seal.
- Roll in flour.
- Dip in tempura batter Fry to a golden brown on all sides.
- Drain and eat hot.
- For Tempura: Mix all ingredients with a fork (I mix my dry ingredients first-then add water and eggs) Feel free to use cold beer in place of water-adds depth to the batter.
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Reviews
-
I sorta followed the recipe. I only had low fat white cheddar cheese. I dipped mine in beaten egg and then into bread crumbs and fried them. I only made 4 for my friend and I to try. I wish I had more blossoms to cook. Talk about some good eating. I cannot describe the taste, but wow! There was an article in Awake! magazine about these December of 2004 and I have been wanting to try them since. Well worth the wait. Thanks for the recipe.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois