1 / 1
Swipe left / right
More recipes
Scroll down
Full recipe
Tap
Toggle menu
Tap anywhere to continue
Fried Stuffed Squash Blossoms
Crispy, golden-fried squash blossoms stuffed with a bright, herby cheese mixture make a beautiful seasonal appetizer. The combination of fresh mint, lemon, and creamy queso fresco creates a fresh filling that contrasts perfectly with the light, airy batter. Seltzer water in the batter ensures a delicate crunch that shatters when you take a bite. These delicate flowers are ideal for summer entertaining or a special weekend snack. A final drizzle of honey adds a touch of sweetness to balance the savory, crisp exterior.
Ingredients
- 10 SQUASH BLOSSOMS, STAMENS REMOVED
- 1 BUNCH OF FRESH HIERBABUENA OR SPEARMINT
- 2 cups SHREDDED QUESO FRESCO (SEE PAGE 522 )
- SALT, TO TASTE
- 1 cup ALL-PURPOSE FLOUR
- 1 teaspoon BAKING POWDER
- 2 EGG YOLKS
- 1 cup SELTZER WATER
- 2 cups CANOLA OIL
- 2 tablespoons HONEY (OPTIONAL)
Instructions
- 1Line a baking sheet with paper towels and arrange the prepared squash blossoms on top.
- 2Finely chop the fresh mint and mix it with the shredded queso fresco. Stir in the lemon zest, lemon juice, and a pinch of salt until well blended.
- 3Carefully fill each squash blossom with the cheese mixture, being gentle to avoid tearing the delicate petals.
- 4Whisk the flour, baking powder, egg yolks, and seltzer water together in a small bowl until you have a smooth batter. Allow the batter to rest for 20 minutes.
- 5Pour the canola oil into a deep skillet and heat it to 350°F over medium heat.
- 6Fold the open ends of the stuffed squash blossoms to seal them, then submerge each one into the batter to coat it completely.
- 7Carefully lower the battered blossoms into the hot oil. Fry for about 2 minutes until they are crispy and golden brown, turning them only one time.
- 8Transfer the fried blossoms to the prepared baking sheet to drain. Sprinkle lightly with salt and finish with an optional drizzle of honey just before serving.