Squash Blossoms Stuffed with Herbed Cheese in Fritter Batter
You can never have too many side dish recipes, so give Squash Blossoms Stuffed with Herbed Cheese in Fritter Batter a try. Watching your figure? This pescatarian recipe has 781 calories, 24g of protein, and 41g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have goat cheese, beer, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.
To make the batter, mix the flour and cornstarch in a bowl. In another bowl, beat the egg white and beer together. Stir this into the flour mixture. Do not overbeat, or the batter will be tough; there should still be some lumps. Cover and refrigerate (it can rest, chilled, up to 2 hours) while you make the stuffing.
Mix the cheeses in a bowl with the egg yolk, shallot, and herbs. Season with salt and pepper and 1 teaspoon of the lemon juice.
Carefully pry apart the petals of each blossom.
Place a small spoonful of the cheese mixture inside each blossom and gently twist the tips of the blossoms shut.
Heat the vegetable oil in a large deep pot over medium heat to 350F. Use a deep-fry thermometer to check the temperature.
Remove the batter from the refrigerator and stir it once. Dip the blossoms into the batter, then carefully lower them into the hot oil. Fry them in batches until they are golden brown and crisp, 3 to 5 minutes.
Divide the blossoms among four warm plates.
Drizzle with the remaining 2 teaspoons lemon juice.
Combine the olives, anchovies, capers, and garlic in a food processor and pulse to a rough paste, adding the olive oil as necessary.
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