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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I came across this recipe and thought it sounded like and interesting way to use large squash blossoms if you are lucky enough to have some extras. Recipe source: Coyote Cafe Ingredients:
1 lb fontina cheese, grated |
1 cup sour cream |
4 tablespoons marjoram, minced |
20 squash blossoms, stems and pistills removed |
2 eggs |
1/4 cup water |
1/2 cup flour |
1/2 cup cornstarch |
1 tablespoon cumin seed, ground |
1 tablespoon coriander, ground |
1 teaspoon kosher salt (or other coarse salt) |
2 tablespoons chili powder |
1 1/2 teaspoons cinnamon |
1 quart peanut oil (for frying, or other oil for frying) |
Directions:
1. In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
2. Stuff the squash blossoms with the cheese mixture.
3. Mix together eggs and water in a pie pan and set aside.
4. In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
5. Dip each squash blossom int the egg wash and then in the flour mixture.
6. Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
7. Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
8. Arrange blossoms on a platter and serve with your favorite salsa.
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