Beer Battered Squash Blossoms

Sunday morning Kris and I headed to Branson, Missouri, to visit his dad. This was my favorite non-Yakov Smirnoff-related sign along the way.

Our contribution to the week's dinners would be the market produce from Saturday. I've been eagerly awaiting squash blossoms all summer, so that was the first thing I wanted to make. A recipe had been supplied with the blossoms, but the local Walmart had a limited selection, so I went with what looked fresh and sounded tasty. Most online recipes call for a combination of ricotta and goat cheese, but fontina and cream cheese substituted just fine.

Beer Battered Squash Blossoms

14 male squash blossoms
juice of one lemon

for batter:
1/4 cup cornstarch
1/2 cup flour
1/2 cup beer (I used Boulevard Dry Stout)
1 egg white
pinch of salt & pepper

for stuffing:
1 cup cream cheese (I used whipped) at room temperature
1/2 cup shredded fontina
2 tsp. chopped chives
1 egg yolk
pinch of salt

Combine dry ingredients for batter in a medium bowl, then add beer* & egg white. Mix with fork taking care not to overmix - some lumps are OK. Refrigerate batter. Combine all ingredients for stuffing in another bowl. Gently open the petals of each flower, removing the stamen and any creatures (I found 2 ladybugs) inside. Spoon** roughly 1 teaspoon of cheese mixture into each blossom and twist the petals closed.
Dip each blossom in batter and fry in 350 degree oil for approximately 3 minutes or until golden brown. Don't crowd the pan or fryer - do them in small batches. Drain on a brown paper grocery bag or paper towels, sprinkle with lemon juice and eat as soon as possible.

*I used a stout which ended up pairing nicely with the slightly sweet cream cheese. Use whatever is on hand.
**Piping with a pastry bag would be a fancier pants option and probably less messy for your hands. But it would also create more dishes to wash later and eliminate the finger licking option. Eat raw eggs at your own risk.

No comments: