Crispy squash blossoms!
Recipe
Don’t be scared of trying frying at home!
Prep Time: 25 minutes
July 10th, 2020 • By Seamus Mullen
When I first moved to Spain in High School, I was amazed that my host-mother would deep fry food at home, I had always thought of fried food as being terribly unhealthy and only something you would find in fast-food restaurants. In Spain, food has been fried in olive oil for thousands of years and it’s actually quite healthy! I’m a sucker for crispy squash blossoms and these guys, stuffed with Farmer’s Cheese are so delicate and delicious and simple to make!
Crispy squash blossoms stuffed with Farmer’s Cheese
Ingredients
1 cup Farmer’s Cheese
1 clove grated garlic
heavy drizzle of extra virgin olive oil
pinch of sea salt
2 cups olive oil for frying (save and reuse)
1 cup cassava flour
enough beer or soda water to make a thin batter
sprinkle of paprika
cilantro to garnish
Method
1. In a medium-sized mixing bowl, combine Farmer’s Cheese with EVOO, grated garlic and sea salt and fold together, then spoon into a ziplock back and cut a tiny hole in the corner edge to pipe the cheese into the blossoms.
2. Working one by one, carefully squeeze the blossoms full of the cheese mixture, then seal the petals together to close.
3. Pre-heat the oil for frying in a deep pot over medium heat until just below smoking, about 350 F on a candy thermometer.
4. In a large bowl, combine the cassava flour with the beer or soda water and a pinch of salt and whisk until smooth.
5. Working one at a time, lightly batter the blossoms, coating evenly, then slip them into the oil. Try not to crowd the oil, depending on the size of the pot you may need to fry them one at a time.
6. Remove to a plate lined with a paper towel, then plate in a shallow bowl with a sprinkle of paprika and a few leaves of cilantro.