Delicate, golden, and bursting with flavor, these Crispy Fried Squash Blossoms are filled with creamy truffle cheese and paired with a zesty arugula lemon sauce. This recipe highlights the fresh flavors of summer with a unique twist and provides just the right amount of indulgence for a memorable appetizer.
Ingredients
For the Squash Blossoms
- 8 squash blossoms – Carefully handled to prevent tearing
- 1 truffle cloud cheese – Or substitute with your favorite soft cheese for a different flavor
- Avocado oil – About 1 cup, for frying
Batter
- 1 cup of flour
- 1 tsp flax meal – Adds a touch of nuttiness and helps the batter adhere
- 1 tsp salt
- 1 tsp paprika – For a hint of smokiness
- 1 1/2 cups seltzer water – For a light, airy batter
Zesty Arugula Lemon Sauce
- 1 cup of arugula
- 1/2 cup of parsley
- Juice and zest from 1 lemon
- 2 garlic cloves – Adjust to taste if you prefer a milder garlic flavor
- 4 tbsp of tahini – Adds creaminess and depth
- 1/3 cup olive oil
- Salt – To taste
Instructions
Step 1: Prepare the Batter
- Mix the Batter: In a mixing bowl, combine the flour, flax meal, salt, and paprika.
- Add Seltzer Water: Pour in the seltzer water and stir just until the mixture is combined. Avoid overmixing, as this can make the batter heavy instead of light and crispy.
- Chill the Batter: Cover the batter and refrigerate it until you’re ready to fry the blossoms. The cold batter helps create a crispier coating.
Step 2: Prepare the Truffle Cheese Filling
- Pipe the Filling: Gently hold a squash blossom in one hand and use a piping bag or small spoon to fill each blossom with about 1 tablespoon of truffle cloud cheese. For smaller blossoms, use only 1-2 teaspoons.
- Seal the Blossoms: Once filled, leave about an inch at the top of each blossom unfilled. Carefully twist the tops to close the blossoms and prevent the filling from spilling out.
Step 3: Heat the Oil
- Prepare the Skillet: In a medium skillet, pour enough avocado oil to reach about 1/2 inch depth and heat over medium heat.
- Test the Temperature: The oil is ready when a drop of batter sizzles immediately upon contact. Keeping the oil at a steady temperature will help the blossoms cook evenly without absorbing too much oil.
Step 4: Fry the Squash Blossoms
- Dip and Fry: Remove the batter from the refrigerator. Gently dip each stuffed blossom into the chilled batter, allowing any excess to drip off.
- Cook in Batches: Carefully place 2-3 blossoms at a time into the hot oil, making sure not to overcrowd the pan. Fry each blossom for about 2-3 minutes per side, or until golden and crispy.
- Drain Excess Oil: Place the fried blossoms on a paper towel-lined plate to remove excess oil.
Step 5: Make the Zesty Arugula Lemon Sauce
- Combine Ingredients: In a food processor, blend the arugula, parsley, lemon juice and zest, garlic, tahini, and olive oil until smooth.
- Season to Taste: Add salt as needed and adjust the garlic or lemon if desired. The sauce should be vibrant and slightly tangy, balancing the richness of the fried blossoms.
Serving Suggestions
Plate the fried squash blossoms alongside a bowl of the zesty arugula lemon sauce for dipping. The crisp, golden blossoms pair beautifully with the fresh, herby flavors of the sauce. Perfect as an appetizer or a light snack, these stuffed blossoms bring an elevated touch to any meal!
Tips for Success
- Choose Fresh Blossoms: The freshest squash blossoms will yield the best results. Look for blossoms that are vibrant and free from any wilting or browning.
- Cold Batter, Hot Oil: Keep the batter cold and the oil hot for the crispiest texture.
- Serve Immediately: These blossoms are best enjoyed right after frying to maintain their crispy exterior.
Enjoy your Crispy Fried Squash Blossoms with Truffle Cheese & Zesty Arugula Lemon Sauce—a dish that’s as beautiful as it is delicious!
Stuffed Squash Blossoms Recipe
A delightful appetizer featuring crispy, fried squash blossoms stuffed with creamy truffle cheese and served with a zesty arugula lemon sauce. Perfect for a fresh and indulgent treat!
Ingredients
Stuffed Squash Blossoms
- 8 squash blossoms
- 1 tbsp truffle cloud cheese about 1 tbsp per blossom
- 1 cup avocado oil for frying
Batter
- 1 cup flour
- 1 tsp flax meal
- 1 tsp salt
- 1 tsp paprika
- 1 ½ cup seltzer water
Zesty Arugula Lemon Sauce
- 1 cup arugula
- ½ cup parsley
- 1 lemon juice and zest
- 2 cloves garlic
- 4 tbsp tahini
- ⅓ cup olive oil
- salt to taste
Instructions
Prepare the Blossoms
- Stuff the squash blossoms gently with about 1 tbsp of truffle cheese mixture.
- Hold a blossom in one hand and carefully pipe the filling into the blossom. For smaller blossoms, pipe 1-2 teaspoons and up to 1 tablespoon for larger blossoms. Leave the top 1 inch unfilled.
- Carefully twist the top of the blossom until it comes together. Place on a plate and repeat.
Prepare the Batter
- In a mixing bowl, combine flour, seltzer water, salt, and paprika. Mix until just combined.
- Cover the batter and place in the refrigerator until ready to use.
Fry the Blossoms
- Heat avocado oil in a skillet over medium heat. Once hot, prepare to fry the blossoms.
- Dip each stuffed blossom in the batter and gently place in hot oil. Fry until golden, cooking in batches of 2-3 to avoid overcrowding.
- Place fried blossoms on a paper towel-lined plate to drain excess oil.
Prepare the Sauce
- In a food processor, blend arugula, parsley, lemon juice and zest, garlic, tahini, olive oil, and salt until smooth. Adjust seasoning to taste.
- Serve fried squash blossoms with the zesty arugula lemon sauce.
Notes
- For best results, ensure the oil is hot before frying to achieve a crispy texture.
- Adjust the seasoning of the sauce to your taste, adding more salt or lemon if desired.
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