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    You are in: Home / Recipes / Summer Bounty Stuffed Squash Blossoms Recipe
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    Summer Bounty Stuffed Squash Blossoms

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Buster's friend's Note:

    Lots & lots of male squash blossoms, basil & sweet golden cayenne peppers coming in are the basis of this version of fried squash blossoms. Chilling the batter seems to help the final product (light crispy tempura like) so I mix it up first and then mix the stuffing and trim the blossoms. Be sure to get that oil up to 350 degrees - hot. Test fry a piece of bread - should brown up in 10 seconds or less. Be sure to use enough so that the blossoms float versus sit on the bottom - keeps them from getting greasy. I use peanut oil - has a high smoke temp (unlike olive or other vegie oils) & a neutral flavor (at least to us). This recipe doubles & triples well but remember - these have to be cooked & served immediately to fully enjoy them. I am going to experiment with stuffing & chilling the blossoms along with the batter - do some tableside frying to entertain friends. They really look gorgeous & taste even better.

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    Ingredients:

    Servings:

    Units: US | Metric

    Batter

    Stuffing

    • 1/2 cup ricotta cheese
    • 1 garlic clove, pressed
    • 3 tablespoons sweet onions, minced
    • 3 bell peppers, minced (sweet cayennes or about 2 T of any sweet pepper)
    • 3 tablespoons fresh basil, julienned
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper, fresh ground
    • 6 squash blossoms, stamen removed if male & pistil removed if female, ends trimmed but left as a handle
    • 1/2 quart peanut oil (or more)

    Directions:

    1. 1
      Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
    2. 2
      Mix the stuffing lightly.
    3. 3
      Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
    4. 4
      Stuff blossoms with about 1/6 of the mix - try not to tear them when stuffing (be gentle!). It's OK if they tear though - just batter that area well after squeezing the torn edges together - will do fine.
    5. 5
      Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer. Goal 350 - 375 degrees.
    6. 6
      Dip the stuffed blossom in the chilled batter & put in oil blossom end down with the petals folded in over the filling. Fry 2 at a time if using the saucepan - otherwise what your fryer will hold without dropping temp (mine will do 2 or 3 at a time). fry until the petals turn a dark orange, slightly brown, at the tips - OK if they unfurl some - they are just crispier that way. About 3 - 5 minutes a potload.
    7. 7
      Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.

    Ratings & Reviews:

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    Nutritional Facts for Summer Bounty Stuffed Squash Blossoms

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 745.7
     
    Calories from Fat 673
    90%
    Total Fat 74.8 g
    115%
    Saturated Fat 13.9 g
    69%
    Cholesterol 10.4 mg
    3%
    Sodium 262.7 mg
    10%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.7 g
    6%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    squash blossoms

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