Fried Squash Blossoms with Corn and Mozzarella
The squash blossoms Zuni Cafe chef Judy Rodgers made for the first Tasting were a revelation to diners. This lighter version is still satisfyingly stuffed with cheese and corn, but has the barest sheath of batter.
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- Calories: 56
- Calories from fat: 52%
- Protein: 1.7g
- Fat: 3.2g
- Saturated fat: 1.1g
- Carbohydrate: 5g
- Fiber: 0.2g
- Sodium: 33mg
- Cholesterol: 5.4mg
- 1/4 pound fresh mozzarella, cut into 1/4-in. dice
- Kernels from 1 ear fresh corn
- 1 tablespoon minced red onion
- 1 teaspoon minced garlic
- About 1/4 teaspoon sea salt
- About 1/4 teaspoon pepper
- 18 zucchini or butternut squash blossoms, with stems if you like
- Canola oil for frying
- 1/2 cup buttermilk
- 1/2 cup rice flour
- Snipped chives or small fresh basil leaves (or torn if large)
- Lemon wedges (optional)
- 1. Mix cheese, corn, onion, garlic, and 1/4 teaspoon each salt and pepper. Gently stuff each blossom with about 1 1/2 teaspoons filling and twist ends of petals closed.
- 2. Pour oil into a medium, heavy pot or saucepan until 3 in. deep. Heat over medium-high heat until a deep-fry thermometer registers 360° to 375°.
- 3. Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).
- 4. One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.
- 5. Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives or basil, and serve with lemon wedges if you like.
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