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My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base.
- 5 -6 squash blossoms, washed with stamens removed
- 3 tablespoons cream cheese
- 1 strip cooked bacon, diced (get the good stuff- wood smoked!)
- 3 basil leaves, finely diced (large)
- 1 teaspoon finely diced onions or 1 teaspoon scallion
- fresh ground pepper
- 2 tablespoons flour
- 2 tablespoons cornmeal
- 1 egg white
- 1 tablespoon water
- oil (for frying)
- Put the cream cheese in a bowl to soften for a few minutes before you start.
- Combine basil, bacon, salt, pepper, onion, and cream cheese.
- Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
- Gently twist the ends of the petals together.
- Combine flour and cornmeal, with a little salt if you like.
- Whisk egg white into water thoroughly.
- Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
- Place filled blossoms in the fridge for 7-10 minutes.
- Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
- Fry blossoms until golden brown, turning occasionally.
- Drain on paper towels and serve!