Fried Stuffed Squash Blossoms

"A nice Southern Pick-up that will help with the squash overload!"
 
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Ready In:
20mins
Ingredients:
10
Serves:
2-4
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ingredients

  • 20 male squash blossoms (or use some female with immature fruit attached)
  • 20 pieces jalapeno jack cheese (about 1/4 inch squared and 1/2 inch short of each blossom tip)
  • oil (for frying-you will want it about 1 1/2 inches deep)
  • 14 - 12 cup flour
  • Tempura

  • 2 eggs, beaten
  • 1 cup cold water
  • 34 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 12 teaspoon baking powder
  • 34 teaspoon salt
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directions

  • Rinse and drain blossoms-pat dry.
  • "stuff"each flower with a piece of cheese and twist the ends to seal.
  • Roll in flour.
  • Dip in tempura batter Fry to a golden brown on all sides.
  • Drain and eat hot.
  • For Tempura: Mix all ingredients with a fork (I mix my dry ingredients first-then add water and eggs) Feel free to use cold beer in place of water-adds depth to the batter.

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Reviews

  1. We used mozzeralla cheese instead and the kids just loved them. I did too!
     
  2. I sorta followed the recipe. I only had low fat white cheddar cheese. I dipped mine in beaten egg and then into bread crumbs and fried them. I only made 4 for my friend and I to try. I wish I had more blossoms to cook. Talk about some good eating. I cannot describe the taste, but wow! There was an article in Awake! magazine about these December of 2004 and I have been wanting to try them since. Well worth the wait. Thanks for the recipe.
     
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