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Recipe Detail Page
Mozzarella-Stuffed Squash Blossoms & Fried Basil
Early Summer 2015
Fried squash or zucchini blossoms are an extraordinary way to start a celebration. En-robed in the lightest batter and stuffed with milky, sweet buffalo mozzarella, they can be stuffed a couple of hours in advance and held in the fridge, but should be finished only once your guests have assembled. The batter and the frying comes together in under 10 minutes. Be on the lookout for squash blossoms at farmers’ markets or better green grocers, and use them within 24 hours of purchasing.
Serves 6
18 squash blossoms
4 oz (125 g) mozzarella di bufala
Finely grated zest of 1 large lemon
30 small- to medium-size basil leaves
Vegetable oil for frying
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) sparkling water
Maldon salt to finish
1 Trim blossoms of all but 1 inch (2.5 cm) of stem, if necessary. Working with one at a time, carefully open up flower without tearing and remove and discard pistil; set blossoms aside.
2 Drain mozzarella, if necessary. Tear or cut cheese into 18 pieces roughly the same size; place in a bowl. Add lemon zest and gently toss to combine.
3 Place 1 piece of cheese and 1 basil leaf inside each of the blossoms and gently twist top of flowers to enclose (blossoms may be prepped to this point and held in a single layer, covered and refrigerated for up to 2 hours).
4 When ready to serve, heat a 1-inch (2.5-cm) depth of oil in a large saucepan over medium heat to 350°F (180°C).
5 In a medium bowl, whisk together flour, baking powder and salt. Pour sparkling water over and gently stir until just combined.
6 Dip blossoms in batter to coat and fry in batches until lightly golden, turning over midway through, about 2 minutes total. Remove with a slotted spoon to a paper-towel-lined baking sheet to drain. Repeat process with remaining 12 basil leaves. Sprinkle lightly with Maldon; serve warm.
Serves 6
