Crispy, golden fried squash blossoms—delicate and delicious!

Deep-fried squash blossoms are a delectable treat, featuring delicate flowers filled with a creamy cheese mixture or enjoyed plain. Coated in a light, crispy batter, they offer a delightful crunch and a subtle, savory flavor. The blossoms are typically fried until golden brown, resulting in a crispy exterior that contrasts beautifully with the tender interior. Serve these crispy delights as an appetizer, side dish, or even a main course. They pair wonderfully with a side of marinara sauce or aioli for dipping. Accompany them with a fresh green salad or roasted vegetables to balance the richness of the fried blossoms.

Ingredients

For the Blossoms

• 12-15 fresh squash blossoms (make sure they are clean and dry)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold sparkling water (or cold water)
• Vegetable oil, for frying

For the Filling (Optional)

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh basil or parsley, chopped
• Salt and pepper, to taste

For the Dipping Sauce

• 1/2 cup marinara sauce or tomato sauce

Directions

1. Prepare the Blossoms
   • Gently wash and dry the squash blossoms. If using, prepare the filling by mixing the ricotta cheese, Parmesan cheese, chopped herbs, salt, and pepper in a bowl.
2. Stuff the Blossoms (Optional)
   • If you’re stuffing the blossoms, carefully open each blossom and spoon a small amount of the cheese mixture into the center. Twist the petals to seal.
3. Make the Batter
   • In a bowl, combine the flour, cornmeal, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick.
4. Heat the Oil
   • In a deep skillet or saucepan, heat about 2 inches of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
5. Coat and Fry the Blossoms
   • Dip each squash blossom into the batter, ensuring it is fully coated. Carefully lower the battered blossoms into the hot oil. Fry in batches to avoid overcrowding, cooking for 2-3 minutes per side, or until golden brown and crispy.
   • Remove the fried blossoms with a slotted spoon and drain on paper towels. Sprinkle with a little salt while still hot.
6. Serve
   • Serve the deep-fried squash blossoms hot, with a side of marinara sauce or tomato sauce for dipping.

Tips

• You should remove the blossoms from the stems. Gently twist and pull the blossoms off the stem, making sure to handle them carefully to avoid tearing. Once removed, you can clean them by gently rinsing and patting them dry before preparing them for frying.
• Ensure the blossoms are dry before dipping them in the batter to achieve a crispier coating.
• You can experiment with different fillings, like goat cheese or herbed cream cheese, for variety.