Fried Squash Blossoms
These delicate fried squash blossoms are filled with a creamy ricotta cheese mixture and dipped in a light batter, fried to a golden brown. They're amazing!
Prep Time 45 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 1 hour
Servings 15 Squash Blossoms
- ¾ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon fresh cracked black pepper
- ¼ cup all-purpose flour
- ½ teaspoon season salt
- ½ cup water
- 1 egg slightly beaten
- 10-15 squash blossoms
- ½ cup ricotta cheese
- ¼ cup mayonnaise
- 1 teaspoon dried oregano
- 1 tablespoon bread crumbs
- Peanut, Canola or Vegetable oil for frying
- Kosher salt and fresh cracked black pepper to taste
While the batter is chilling, prepare the squash blossoms.
Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth.Pour the filling inside a piping bag or use a plastic storage bag and cut the tip off one corner, so that you can carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
Heat enough oil in a frying pan to accommodate the blossoms (about 1 inch deep). Get the batter out of the fridge and dip each blossom in batter, coating it. When the oil is hot, carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides.
Remove and drain on paper towels, then sprinkle with salt and pepper.
Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 39mg | Vitamin A: 80IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 0.3mg
Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!