Battered Squash Blossoms
(With or Without Stuffing)
The Batter:
1 cup flour
1/2 cup cornstarch
1/2 teaspoon
salt
1 cup fat-
free chilled
milk, beer or
water
Cheese-Mushroom Stuffing:
1/4 cup ricotta
cheese
1
garlic clove, minced or pressed
1/4 teaspoon each
salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying
1. Prepare the batter first. Sift together dry ingredients, then whisk in
milk, beer or cold
water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days. If it is too thick after refrigeration, add a few drops of
water to return to original consistency.
2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta
cheese,
garlic,
salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
3. Pour the oil into a skillet to a depth of 1/2 inch.
Heat over high
heat until a small cube of bread dropped into the oil turns golden brown within seconds.
4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
Cook until golden on all sides, about three minutes total
cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
5. Sprinkle with
salt, if desired and serve immediately.
NOTE: In place of the
cheese-mushroom stuffing, try another of your favorite bread or meat stuffings.