Prep 15 mins
Cook 12 mins
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.
- 118.29 ml all-purpose flour
- 59.14 ml cornstarch
- 2.46 ml kosher salt
- 158.51 ml cold water
- 118.29 ml ricotta cheese
- 1 garlic clove, pressed
- 44.37 ml sweet onions, minced
- 3 bell peppers, minced (sweet cayennes or about 2 T of any sweet pepper)
- 44.37 ml fresh basil, julienned
- 1.23 ml salt
- 1.23 ml black pepper, fresh ground
- 6 squash blossoms, stamen removed if male & pistil removed if female, ends trimmed but left as a handle
- 473.0 ml peanut oil (or more)
- Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
- Mix the stuffing lightly.
- Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
- 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.
- Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer. Goal 350 - 375 degrees.
- 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.
- Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.