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.