Tempura Fried Stuffed Squash Blossom Recipe
goat cheese + pistou + orange blossom honey
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Ingredients
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Blossoms & Filling
Tempura Batter
Frying & Finishing
Method
Blossoms & Filling
- 1
Prepare blossoms
Gently inspect each squash blossom and remove any insects or dirt. Twist off and discard the green stem, keeping the petals intact. Using small scissors, make a tiny slit along the inner base of the pistil/stamen and remove it from inside the blossom to reduce bitterness and create space for filling. Pat blossoms dry on paper towels.
- 2
Make filling
In a small bowl, combine the room-temperature goat cheese, 3 tablespoons pistou, 1 tablespoon orange blossom honey, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon zest (optional). Mix with a fork until smooth and uniformly flavored. Taste and adjust seasoning if necessary.
- 3
Fill blossoms
Transfer filling to a piping bag or a small zip-top bag with the corner snipped. Gently open each blossom and pipe about 1/2 ounce of filling into the center (roughly 1 tablespoon). Do not overfill — the blossom should close easily. Twist the top of each blossom lightly to seal the filling, or fold petals over to enclose. Place filled blossoms on a tray lined with parchment and refrigerate for 10–15 minutes to firm the filling slightly (this helps prevent leaks during frying).
Tempura Batter
- 4
Make cold batter
Place a metal or ceramic mixing bowl in the freezer for 5 minutes to chill (optional). Crack the cold egg into a small bowl and lightly beat it. In the chilled mixing bowl, combine 1 cup all-purpose flour, 1 tablespoon rice flour, and 1/4 teaspoon fine sea salt. Add the beaten egg and then immediately pour in 1 cup ice-cold sparkling water. Stir very gently with chopsticks or a fork — do not overmix; small lumps are fine. Add a few ice cubes to the batter bowl to keep it cold while frying. The batter should be thin and slightly lumpy.
- 5
Prep blossoms for batter
Lightly dust each filled blossom with a teaspoon of all-purpose flour (this helps the batter cling). Shake off excess flour. Keep blossoms chilled until ready to fry.
Frying & Finishing
- 6
Heat oil
Pour 3–4 cups neutral oil into a deep, heavy-bottomed pot or saucepan to a depth of 2–3 inches. Clip on a deep-fry thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately without browning too fast.
- 7
Fry blossoms
Working in small batches (3–4 blossoms at a time), dip each filled blossom into the tempura batter, allowing excess to drip back into the bowl. Carefully lower into the hot oil using tongs, holding by the twisted top or closing petals. Fry for about 1.5–2.5 minutes, turning gently once, until the batter is pale golden and crisp. Do not overcrowd the pot to maintain oil temperature. If batter browns too quickly, reduce heat slightly.
- 8
Drain and rest
Using a spider or slotted spoon, transfer fried blossoms to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if frying remaining batches. Repeat until all blossoms are fried.
- 9
Finish & serve
Arrange fried stuffed blossoms on a serving platter. Drizzle each with a very small amount of orange blossom honey (about 1 teaspoon divided among 12 blossoms) and a light smear or dot of extra pistou. Sprinkle flaky sea salt to taste (about 1/2 teaspoon total) and garnish with microgreens or chopped basil. Serve immediately while hot and crisp.