Fried Squash Blossoms

Stuffed with a creamy cheese filling, these fried squash blossoms are the perfect summer snack.

YIELD: Makes about 20 squash blossoms; 4-5 portions

INGREDIENTS:

~20 squash blossoms cleaned thoroughly

Olive oil, as needed, for frying

For the cheese filling:

• 2 tsp. minced garlic

• 2 tbsp. chives, minced

• 4 oz. mascarpone

• 4 oz. fresh mozarella, shredded

• 2 tsp. lemon juice

• Salt and pepper to taste

For the batter:

• 2/3 cup flour

• 1 tsp. baking powder

• Pinch of salt

• 3/4 cup water

To serve:

• Marinara sauce, or your sauce of choice

• Minced chives, for garnish

TOOLS:

• 2 Medium-sized bowls

• Measuring spoons/cups

• Large skillet for frying

• Spatula or tongs for frying the squash blossoms

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INSTRUCTIONS:

1. In a medium bowl, combine the garlic, chives, mascarpone, shredded mozzarella, and lemon juice. Season with salt and pepper to taste.

2. In another bowl, combine the flour, baking powder, and salt. Drizzle the water into the flour mixture, stirring until a loose batter forms.

3. Place about 1 tbsp. of the filling inside the center of each squash blossom. Fold the leaves around the cheese mixture to the best of your ability to ensure the filling doesn’t seep out while cooking.

4. Once all of the squash blossoms are filled and you’re ready to fry, heat a large skillet over medium heat. Coat the bottom of the pan with a half-inch of olive oil.

5. One at a time, fully coat each squash blossom in the batter, then place it directly into the hot oil. I find that I can fit 5-6 at a time in the skillet.

6. Shallow fry for 2-3 minutes on each side until the squash blossom is tender and the exterior is golden brown. Repeat until all your squash blossoms are fried — adding additional oil to the pan as needed.

7. Garnish the squash blossoms with minced chives and serve with marinara sauce (or a sauce of your choice). Enjoy!