Stuffed Squash Blossoms With Cream Cheese and Bacon |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base. Ingredients:
5 -6 squash blossoms, washed with stamens removed |
3 tablespoons cream cheese |
1 strip cooked bacon, diced (get the good stuff- wood smoked!) |
3 basil leaves, finely diced (large) |
1 teaspoon finely diced onions or 1 teaspoon scallion |
fresh ground pepper |
salt |
2 tablespoons flour |
2 tablespoons cornmeal |
1 egg white |
1 tablespoon water |
oil (for frying) |
Directions:
1. Put the cream cheese in a bowl to soften for a few minutes before you start.
2. Combine basil, bacon, salt, pepper, onion, and cream cheese.
3. Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
4. Gently twist the ends of the petals together.
5. Combine flour and cornmeal, with a little salt if you like.
6. Whisk egg white into water thoroughly.
7. Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
8. Place filled blossoms in the fridge for 7-10 minutes.
9. Heat 1-2 oil in a sturdy pot, to about 350 degrees F.
10. Fry blossoms until golden brown, turning occasionally.
11. Drain on paper towels and serve!
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