Batter fried stuffed squash blossoms are a delicious and elegant appetizer or side dish that can be enjoyed by people of all ages. They are made with fresh squash blossoms, which are stuffed with a variety of fillings, such as cheese, vegetables, or meat. The blossoms are then dipped in a batter and fried until they are golden brown. Batter fried stuffed squash blossoms are a popular dish in many cultures, and they can be found on menus in restaurants all over the world. They are also a relatively easy dish to make at home, and they can be tailored to your own personal taste.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED AND FRIED SQUASH BLOSSOMS
Provided by Teri & Jenny
Number Of Ingredients 14
Steps:
- Preheat oil to 350˚F.
- Place first 6 ingredients into a food processor and blend until smooth. Season with salt and pepper, stir together and transfer into a piping bag (or a reusable plastic bag).
- Pipe about 1 ounce of cheese filling into the cavity of each squash blossom and gently push together until closed. Set aside.
- Place all tempura ingredients into a mixing bowl and stir together until no lumps remain. Carefully dip each stuffed squash blossom into the batter and gently shake to remove the excess. Gently dip each blossom into the oil and fry for 2 to 3 minutes or until the batter has puffed and begins to barely turn golden brown. Remove from oil and drain into a paper towel for 1 minute. Transfer blossoms onto a cooling rack lined with a baking sheet and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 429 kcal, Carbohydrate 51 g, Protein 19 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 128 mg, Sodium 251 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
FRIED STUFFED SQUASH BLOSSOMS
If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 9.1 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 4 g, Sodium 214.3 mg, Sugar 0.4 g
BATTER FRIED STUFFED SQUASH BLOSSOMS
Delicate squash blossoms are filled with ricotta and mozzarella. To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler, then pipe it directly into each blossom.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place ricotta cheese in a double layer of cheesecloth. Tie up ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
- In a medium bowl, whisk together flour, salt, and pepper. Slowly add milk to the flour mixture, whisking constantly, until the batter has a slightly thickened and very smooth consistency; set aside.
- Remove ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the flower petals and, using a small spoon, fill a blossom about 2/3 full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to distribute filling evenly. Repeat, filling all the blossoms.
- In a small saucepan fitted with a deep-frying thermometer, heat olive oil over medium-high heat to 375 degrees. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.
STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
FRIED SQUASH BLOSSOMS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
- Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
- In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
- Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
- Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
- Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.
BATTER FRIED SQUASH BLOSSOMS
Make and share this Batter Fried Squash Blossoms recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth.
- Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time.
- Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.
Nutrition Facts : Calories 332.4, Fat 32.5, SaturatedFat 4.8, Cholesterol 66.9, Sodium 143, Carbohydrate 4.7, Fiber 0.1, Sugar 0.2, Protein 6.2
STUFFED SQUASH BLOSSOMS
This recipe is one of my own but was inspired by those that I ate in Greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at Trader Joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 12 blossoms
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the herbs, shallot and cheese.
- Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
- In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
- Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.
Nutrition Facts : Calories 98, Fat 5.3, SaturatedFat 2.8, Cholesterol 43.1, Sodium 121.8, Carbohydrate 8.6, Fiber 0.6, Sugar 0.2, Protein 4.2
FRIED SQUASH BLOSSOMS
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella.
- Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes.
- Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt.
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
- Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
- Roast in the preheated oven until blossoms are hot, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
Tips:
- Choose male squash blossoms for stuffing, as they have a longer stem and are less likely to contain female reproductive organs.
- Gently rinse the squash blossoms to remove any dirt or debris, taking care not to damage the delicate petals.
- To remove the pistil, use a pair of kitchen scissors to carefully cut around the base of the stamen, then gently pull it out.
- Make sure the filling is not too wet, as this can make the blossoms soggy. If the filling is too wet, add some breadcrumbs or grated cheese to absorb the moisture.
- Heat the oil to the proper temperature before frying the blossoms. The oil should be hot enough to sizzle when a drop of water is added, but not so hot that the blossoms burn.
- Fry the blossoms in small batches to prevent them from sticking together and becoming soggy.
- Drain the blossoms on paper towels to remove any excess oil.
- Serve the blossoms hot or at room temperature, with a dipping sauce of your choice.
Conclusion:
Batter-fried stuffed squash blossoms are a delicious and elegant appetizer or side dish that can be enjoyed by people of all ages. With a light and crispy batter and a flavorful filling, these blossoms are sure to impress your guests. They are also a great way to use up fresh squash blossoms from your garden. So next time you have some squash blossoms on hand, give this recipe a try!
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