Fried Squash Blossoms
Fried Squash Blossom Recipe. Light cheese filled puffs of crisp air with the delicate flavor of squash. This appetizer is an absolute delight that will have your guests asking for more and more.
|fontina cheese||1/4 lb|
|all-purpose flour||1/2 lb|
|club soda||1 1/2 cups|
|salt||2 tsps||to taste|
|black pepper||1/4 tsp||to taste|
|peanut oil||8 cups|
- Remove the stem and pistils of the squash blossoms and gently rinse with water. Pat dry gently and set aside.
- Take a small piece of the fontina cheese and place within each squash blossom. The cheese should be small enough so that the flower can be easily closed.
- In a bowl whisk together the all-purpose flour and club soda. The batter should be wet with the consistency of a pancake batter. Add salt and black pepper to taste.
- Pour the peanut oil into a sturdy stock pot. Place a candy thermometer within the pot and heat the oil to 180 degrees.
- Do not allow it to go past 180 degrees or the oil will begin to burn.
- Take a stuffed squash blossom and pinch the top opening to close up the flower. Dip the squash blossom into the wet batter and coat evenly.
- Place the battered squash blossom into the hot oil and fry until golden brown - about 1 minute. Repeat and avoid crowding the stock pot.
- Remove the fried squash blossom using a slotted spoon or strainer to a paper towel covered plate and allow to dry. Serve immediately.
Squash blossoms are incredibly delicate so plan on making them the same day they are purchased.