Nothing says summer like squash blossoms. Cooking squash blossoms can seem daunting, as they are typically a gourmet restaurant fare, but when they caught our eye at the farmers market we decided to give them a try. These blossoms grow on the ends of zucchini and are plucked once the zucchini have developed. Because they are so fragile and delicate they are sometimes difficult to find. However, if you look around your local farmers markets or talk to the farmers you are sure to find some this time of year. Once purchased they are best eaten day of and as a delicious appetizer. This is a very easy recipe that you can play around with the fillings to suit your likes and we've found our favorite to be stuffed with goat cheese or ricotta.
Fried Squash Blossoms
For tempura batter:
1 cup flour
1 tablespoon cornstarch
1 1/2 cups seltzer water
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt and Pepper
Squash Blossoms
Goats or ricotta cheese
Vegetable oil for frying
Heat 1 inch of oil in a heavy skillet. Combine all ingredients for tempura batter. Carefully stuff each squash blossom with about 2 teaspoons of cheese and gently twist the tops to close. Gently dip blossoms into tempura batter then place directly in hot oil. (To check if the oil is hot enough, splash a few droplets of water into the oil and if they sizzle immediately then the oil is ready.) Rotate blossoms until they are evenly fried on each side, about 5 minutes total. Drain blossoms on paper towel and sprinkle with salt. Serve immediately.
