1 / 1
Swipe left or right
More recipes
More recipes
Scroll down
Full recipe details
Full recipe details
Tap
Toggle menu
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.