How to Make Stuffed Squash Blossoms (Impressive & Easy!) скачать в хорошем качестве

How to Make Stuffed Squash Blossoms (Impressive & Easy!)

Fried Squash Blossoms 1 dozen squash blossoms Filling 1 cup ricotta cheese 1/4 cup Parmesan cheese 1 egg (beaten) 1/4 cup chopped spinach 6 jumbo shrimp (cooked and chopped) 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 lemon or lime zest 1/4 teaspoon lemon or lime juice Batter 1 cup all-purpose flour 1 cup corn starch 1 tablespoon baking powder 1/4 cup Parmesan cheese I cup seltzer water (may need more depending on the desired thickness) 1/8 teaspoon salt 1/4 teaspoon pepper 3 cups of vegetable oil (this will depend on the size of your pan, the squash blossoms should be completely covered) Instructions Keep squash blossoms refrigerated until you are ready to use. Remove stamen and rinse the flower in cold water. Place on a paper towel to dry. Put all of the filling ingredients in a bowl and stir until completely combined. Using either a piping bag or small spoon fill the squash blossoms. Do not over stuff, you will need to be able to fold the leaves over the top of the blossom once filled to keep the filling from coming out during frying. Place filled blossoms on a plate and refrigerate while batter is being made. Batter Combine all batter ingredients in a large bowl. Add seltzer water until you reach your desired consistency. I tend to enjoy them either way, sometimes with a thick batter and sometimes with a rather thin batter. You decide. Heat oil to about 375 degrees Remove squash blossoms from refrigerator. Batter and add immediately to the hot oil one at a time. Be careful not to over crowd the pan. Remove from the pan once they reach a nice golden brown. Place on a paper towel lined plate to soak any excess oil. ‪@Lenaseverydaygourmet‬