Fried Stuffed Squash Blossoms |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice Southern Pick-up that will help with the squash overload! 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) |
1/4-1/2 cup flour |
2 eggs, beaten |
1 cup cold water |
3/4 cup all-purpose flour |
1 teaspoon cornstarch |
1/2 teaspoon baking powder |
3/4 teaspoon salt |
Directions:
1. Rinse and drain blossoms-pat dry.
2. stuff each flower with a piece of cheese and twist the ends to seal.
3. Roll in flour.
4. Dip in tempura batter Fry to a golden brown on all sides.
5. Drain and eat hot.
6. 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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