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Fried Squash Blossoms
Time: 40 mins
Ingredients
- 1 lb Fontina cheese, grated
- 1 cup sour cream
- 4 tablespoons marjoram, minced
- 20 squash blossoms, stems and pistills removed
- 2 eggs
- 1/4 cup water
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tablespoon cumin seed, ground
- 1 tablespoon coriander, ground
- 1 teaspoon kosher salt (or other coarse salt)
- 2 tablespoons chili powder
- 1 1/2 teaspoons cinnamon
- 1 quart peanut oil (for frying, or other oil for frying)
Directions
- 1 In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
- 2 Stuff the squash blossoms with the cheese mixture.
- 3 Mix together eggs and water in a pie pan and set aside.
- 4 In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
- 5 Dip each squash blossom int the egg wash and then in the flour mixture.
- 6 Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
- 7 Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
- 8 Arrange blossoms on a platter and serve with your favorite salsa.
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