Squash blossoms are the flower of the zucchini plant. They are super delicate, but fry up really well. I like to think of this recipe as a more elevated jalapeno popper. I encourage you to get creative with the filling!
For the filling:- 2 Tablespoons fromage blanc
- 2 Tablespoons crumbled feta or goat cheese
- 2 teaspoons finely chopped hazelnuts
- ¼ cup of grated zucchini
- 5 leaves of mint, chopped
- Freshly grated lemon zest from one lemon
- Freshly squeezed lemon juice to taste
- Salt and pepper to taste
- 4 fresh squash blossoms
- 1 egg yolk
- 1 tablespoon whole milk
- Cornmeal, for breading
- Peanut oil, for frying
Directions
- Squeeze out all of the water from the grated zucchini.
- In a bowl, blend both cheeses, the nuts, zucchini, mint, salt, pepper, lemon juice, and lemon zest.
- Spoon the mixture into a pastry bag, if using.
- Stuff the blossoms
- Use your fingers to gently open the blossoms from the tip, taking care not to tear the petals. With the pastry bag, or using a spoon, fill each blossom with the cheese mixture. Be careful not to overstuff them. Just put in enough cheese so they are filled from base to tip.
- When each blossom is filled to the top, gently roll the blossom on a work surface or lightly pinch around with your fingers, to evenly distribute the cheese inside.
- In a small bowl, whisk together the egg yolk and milk. Set aside. Pour the cornmeal into a bowl and add a pinch of salt, mixing with a fork.
- Dredge the blossoms in the egg wash and then in the cornmeal.
- Pour enough oil into a 10-inch or larger skillet or saucepan so that you have about 1/2 inch of oil. Heat the oil over medium-low heat until the oil registers 220°F. You want a lower frying temperature for these because they are so delicate!
- These cook quickly. Cook until the cornmeal becomes lightly crisp and golden, for no more than 30 seconds. Transfer to a plate to cool just for a few minutes and serve immediately.