Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil

Squash blossoms have intrigued me this season. For the first time ever hearing about them, I've seen them at all of the farmer's markets, Oyamel is having their 2nd annual squash blossom festival, and Michelle Obama is eating them (at Oyamel). Plus, they are beautiful, and just scream summer. If someone hadn't thought to eat them, I'd put them in a vase.

Once I got up the nerve to buy a container of the delicate yellow and orange blossoms at the Dupont Farmer's Market (I always try to buy one thing I've never cooked before at the markets each week), I set out on a researching expedition. Squash blossoms don't have a long shelf life, so I had to work fast. I ultimately decided on stuffing and deep frying, as that seemed to be the most popular preparation, but I soon learned that it was possible to use the blossoms in sauces, soups and even quesadillas.

I found a Wolfgang Puck recipe for tempura battered squash blossoms, but I decided to incorporate my own stuffing - some fresh mozzarella and basil (from my Aerogarden, of course). A little East meets West. Now I was faced not only with the prospect of cooking with squash blossoms but embarking on my first deep frying experience. Without a deep fry thermometer. True culinary challenges, indeed. I'm proud to say that I didn't burn the house down and that I thoroughly enjoyed the final product.

Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil

(printable recipe)

Tempura Batter

1/4 cup rice flour

2 cups all-purpose flour

1 TBS baking powder

1/2 cup cornstarch

1 TBS salt

1 tsp cayenne

3 cups soda water

Squash Blossoms

squash blossoms (cleaned with stamen removed)

mozzarella

basil

vegetable oil for frying

To make the batter, sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use.

Once batter has rested, heat vegetable oil to 350 degrees. I placed about a half inch in a deep pot and heated until a small drop of batter browned nicely. In the meantime, stuff squash blossoms with one piece of mozzarella and one leaf of basil. Twist ends of blossom to seal and dip into batter. Fry in oil, turning once or twice, until golden brown on all sides.

Enjoy!

Above is the best looking tempura fried squash blossom from my batch. A perfectly light and crispy coating, with a bit of zing from the cayenne. Oozing mozzarella and fragrant basil complete the package. Consider it a grown-up mozzarella stick. The squash blossoms don't have much taste on their own but act as a light and unobtrusive vessel for the other flavors.

Party Food: Turkey Sliders and Homemade French Fries

This post comes from my friend, John, another old friend from high school (Props to Motown. So many recipes on this site have come from my childhood friends!). I think this post brings up a good point. That not all meals have to come from written recipes. John tells me that the idea for this meal just "formulated on the Metro on the way to the grocery store last night." Fortunately, I was able to have him jot down the basics so I could share it with all of you. I share the recipe in John's words - because for party food, who needs a formal recipe? Just have fun with it!

Homemade French Fries

Idaho potatoes (1 potato equals 1 serving)
vegetable oil for frying
cayenne pepper, to taste
garlic powder, to taste
salt, to taste
cajun seasoning, to taste

Take a bunch of Idaho potatoes. Chop them into fry-like shapes (I can’t remember what you actually call that shape – finger shaped?) with skins on. Fry them in a skillet filled with vegetable oil until all sides are golden-brown (don’t forget to turn them!). Once cooked, drop them in a bowl of paper towels to drain the oil, then top with cayenne pepper, garlic powder, salt, and cajun seasoning to taste.


Mini Turkey Burgers/ Sliders

1 lb ground turkey
egg
salt/ pepper to taste
Bone Suckin' barbecue sauce
1/4 - 1/3 cup bread crumbs

Take your ground turkey, add an egg, salt/pepper, some Bone Suckin’ barbecue sauce for flavor, and probably like ¼-1/3 cup of bread crumbs, hand blend, then stick in the fridge for a half hour-ish. Throw them on the grill, flip them only once. Top with Irish cheddar and bacon. For the buns, use one of those 25-30 minute Pillsbury Italian bread loafs, cut it into a sufficient number of pieces. Throw on some tomatoes, lettuce, and onion, and enjoy! (Makes 8 mini burgers)