Tempura Fried Squash Blossoms Recipe
Whipped Lively Run chevre stuffing, sun dried tomato pinenut pesto, balsamic, basil
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Ingredients
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Tempura Fried Squash Blossoms
Method
Preparation and Cooking Instructions
- 1
Prepare the Chevre Filling
In a bowl, mix Lively Run chevre with finely chopped sun-dried tomatoes, toasted pine nuts, and fresh basil until well combined. Season with salt to taste.
- 2
Stuff the Squash Blossoms
Gently open each squash blossom and fill with the chevre mixture, being careful not to tear the petals. Set aside.
- 3
Make the Tempura Batter
In a mixing bowl, whisk together all-purpose flour and cold sparkling water until smooth. The batter should be slightly thick but pourable. Add salt to taste.
- 4
Heat the Oil
In a deep skillet or frying pan, heat oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Squash Blossoms
Dip each stuffed squash blossom in the tempura batter, allowing excess batter to drip off. Carefully place in hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 6
Serve
Drizzle with balsamic vinegar and garnish with fresh basil before serving. Enjoy your Tempura Fried Squash Blossoms!
