Kosher salt and freshly cracked black pepperto taste
Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
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.
Did you try this recipe? Tell us what you think!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!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!