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!
Servings 15 Squash Blossoms
Calories 79kcal
Ingredients
- 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 freshly cracked black pepper to taste
Instructions
THE BATTER
- Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
THE BLOSSOMS
- 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.
FRYING
- 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.
Notes
Recipe adapted from The Kitchn
Nutrition
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
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