Fried Stuffed Squash Blossoms
For many years I have wanted to try a recipe that sounded delicious and appears somewhat daunting. Fried stuffed squash blossoms. Classic recipes call for stuffing them with a cheese mixture usually Ricotta based, different ways of breading, and various frying oils.
This recipe is an original creation, using ingredients from various recipes and combined cooking techniques.
I wanted to start out "easy" and economically, so off to the cupboard I went. First choice was the cheese mixture and since I did not have any ricotta, it was time for me to experiment with the Italian shredded 5 cheese mix in my fridge. Looking at the shape of the blossoms, I started by forming cheese "cylinders" that would fit inside my blossoms. What I noticed first off was that the shredded cheese would not stick together properly. Adding in some whipped cream cheese and dried finely grated parmesan cheese, my cylinders stuck together perfectly. Now onto the blossoms...
I was able to source the squash blossoms from a local farmer that we buy from at the farmers market. Caleb, has always been very helpful and interested in my culinary endeavors. He picked them the evening before, kept them on ice until I was able to pick them up at the market the next morning. Fresh squash blossoms have a very short shelf life and need to be used quickly. All of the ones he brought me were "male" blossoms. All of the blossoms would be cooked that evening to prevent any spoilage.
The only prep needed for the blossoms are; to trim the stems and carefully remove the filaments and anthers from the male flower. Once all the blossoms are prepped, next step will be stuffing them.
If you use a ricotta based cheese mix, you could easily use a piping bag with a large tip and fill each blossom (providing less chance of damage).
Since I do not own a piping bag (yet), I had to carefully peel open each blossom (one petal only) and then insert my 7 cheese blend. Fortunately, I only damaged one blossom of the 13 filling them this way (lesson learned). Now they are ready for coating and then frying.
First, I hand whipped egg whites into a froth that would peak, dipped each filled blossom (coating evenly) and then coated them with rice flour. Each blossom was then fried in Canola oil, drained and served as an appetizer. They held the heat well and can be served immediately with your main course if so desired.
For a first attempt they turned out amazingly well, good enough that I've already ordered another dozen blossoms for this weekend. Once I have a proven recipe I will share it here. Enjoy!
W
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