Some meals are just sustenance. Others are good, repeatable, respectable. Then there are the 'Oh-my-goodness-I-get-the-last-one-can-we-make-it-again-tomorrow" meals. These fried squash blossoms fall into the third category. YUM! Trust me...they are delicious. This recipe is a combination of three different recipes and makes a creamy filling with an Italian flare.
Fried Squash Blossoms
12 squash blossoms
Oil for frying
3 oz cream cheese, softened
1 Tablespoon sour cream
1 egg yolk
1/3 cup shredded cheddar
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 cup flour
4 Tablespoons corn starch
1/2 cup cold water
1/4 teaspoon salt
- Preheat oven to 350 degrees.
- Prepare the filling by mixing all the filling ingredients until well blended. Put it in the fridge to set up, while you prepare the batter and squash blossoms.
- Mix together the flour, corn starch, and salt. Whisk in the water until smooth. Place it in the fridge while you prepare the squash blossoms.
- Prepare squash blossoms by gently washing them to remove any dirt or bugs. Remove the stamen from the inside of each petal. Spin gently, one at a time, to remove any excess water. Set on a paper towel while you prepare the remaining blossoms.
- Pour 1-inch of vegetable oil into a pan. Heat on medium-high heat until the oil sizzles if you add water to it.
- While the oil heats, construct the blossoms. Pick up one blossom and add about 2 teaspoons of filling to it. Gently twist the pedals to close. Dredge the blossom through the batter until coated on both side. Set on a plate while you prepare the remaining blossoms.
- Turn off the preheated oven and place a cookie sheet in it.
- Once the oil is heated, gently place the filled blossoms in the oil and fry for 3-4 minutes, turning halfway through, until the batter turns golden. Once the blossoms are fried, place them on the cookie sheet in the oven to stay warm while you fry the remaining blossoms.