Fried Squash Blossoms
3/4 cup cornstarch (and/or breadcrumbs, garbanzo bean flour, etc.)
1 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup flour
1/2 teaspoon salt
1/2 cup water
1 egg, slightly beaten (or you can simply use soy or almond milk)
10 to 15 squash blossoms
1/2 cup whole-milk ricotta (or equivalent extra-firm tofu, crumbled)
1/4 cup mayonnaise (or equivalent vegan version)
1 tsp dried oregano
1 tbsp bread crumbs
Salt & Pepper to taste
First, make the batter. Combine the first 5 ingredients, and then stir in the egg (or vegan equivalent) and water until smooth. Store in the refrigerator for 15 to 20 minutes. While the batter is chilling, prepare the squash blossoms. Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
Heat enough oil in a frying pan—about an inch deep—to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. Enjoy!
Serves 3 to 4.
Recipe from Made by Michelle