Saturday, December 26, 2009

Stuffed Squash Blossoms

12 fresh squash blossoms
1 cup ricotta
1/2 cup feta, crumbled
1 tbs finely chopped parsley
1/2 tsp lemon zest
1 large egg, beaten
kosher salt/fresh ground pepper
oil for deep frying

Mix together ricotta, feta, parsley and lemon zest. Fold in egg. Season. Using a piping bag (no tip is needed), fill squash blossoms about 1/2 full with mixture. Dip each filled blossom in tempura batter. Deep fry in hot canola oil until lightly golden. Remove from oil and drain on paper towels. Serve immediately.

1/2 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp sugar
1/2 tsp kosher salt
1 large egg
2/3 cup iced soda water

Whisk together flour, cornstarch, baking soda, baking powder, sugar and salt. Beat together egg and water. Add to dry ingredients and stir until mixed.

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