They were a little pricey ($4.50 a pop) but I’ve been eager to work with them for some time now and figured it was probably my last chance as summer is quickly coming to a close. While I was there, I also scooped up a beautiful bouquet of fresh basil.
I decided to use the two in combination by making fried squash blossoms lightened up a bit by the tang of the basil. I perused several online recipes before trying a rif of my own. The first thing I did was make a creamy stuffing with a bit of sour cream, fresh chopped basil, cracked black pepper, shredded mozzerella and a bit of parmesean cheese. I didn’t measure out the ingredients exactly, but blended it together to suit my taste. I’d recommend you do it the same way. Reserve a few tablespoons of the sauce for dipping later.
Start by washing the blossoms and popping off the tiny pistons inside the flower. Then, pipe the sour cream and cheese mixture into the center of each blossom (I used a sandwich bag for a piping bag) and press the petals firmly shut. Next, heat canola oil in a skillet until hot. While oil is heating, dredge the blossoms into an egg wash mix and then into a cornmeal and flour mix (I use a 50/50 ration of flour to corn meal and add a pinch of salt as well). Make sure the blossoms are well coated before dropping them into the hot oil. Fry until golden brown and then remove from the oil and then plate onto paper towels to absorb the excess oil. Serve with a side of sour cream/basil sauce for dipping.
Other posts you may enjoy: