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Crispy Fried Stuffed Squash Blossoms
Ten squash blossoms have their stamens removed, then each petal gets packed with shredded queso fresco and fresh hierbabuena or spearmint before being twisted closed. A batter of all-purpose flour, baking powder, egg yolks, and seltzer water — the carbonation keeps the coating light — coats each blossom before it goes into 2 cups of hot canola oil. They fry golden in just a few minutes. An optional drizzle of honey over the finished plate adds a sweet counterpoint to the salty cheese. Serves 4 in about 60 minutes.
Equipment
- Skillet
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
- 1Finely 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.
- 2Carefully fill each squash blossom with the cheese mixture. Be gentle to avoid tearing the delicate petals.
- 3Whisk the flour, baking powder, egg yolks, and seltzer water together in a small bowl until you have a smooth batter. Let the batter rest for 20 minutes. The carbonation in the seltzer creates a lighter, airier crust.
- 4Pour the canola oil into a deep skillet and heat it to 350°F over medium heat.
- 5Fold the open ends of the stuffed squash blossoms to seal them, then submerge each one into the batter to coat it completely.
- 6Carefully lower the battered blossoms into the hot oil. Fry for about 2 minutes until they're crispy and golden brown, turning them only once. Frying in small batches keeps the oil temperature from dropping.
- 7Transfer the fried blossoms to a paper towel-lined baking sheet to drain. Sprinkle lightly with salt and finish with an optional drizzle of honey.
Notes
- Make ahead: You can stuff the squash blossoms a few hours in advance and keep them chilled, but mix the batter and fry them just before eating for the best texture.
- Frying tip: Use a deep-fry thermometer to monitor the oil. If the temperature drops below 350°F, the blossoms will absorb too much oil and become greasy.
- Handling: Squash blossoms are highly perishable. Store them in the crisper drawer wrapped gently in a paper towel and use them within a day or two of buying.
