This is my first time successfully making squash blossoms and I’m pretty excited about it! I’ve bought these twice before from the market, but they don’t keep well and wilted before I could use them. I finally bit the bullet this time and made these as appetizers for a day with friends. They were a big hit! Recipe found online. I might add a bit of salt next time and pre-cook the mushrooms, but they are also fine as-is.
10-16 squash blossoms (16 is great, but I didn’t have that many so had to toss some filling), rinsed
1 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 cup beer, chilled
1/4 cup ricotta
1 garlic clove, minced (I subbed in garlic powder because we were out)
salt and pepper
2 tbsp chopped mushrooms
1 tbsp basil, minced
vegetable or canola oil, for frying
Combine flour, cornstarch and salt well, Add beer and whisk until smooth. Refrigerate for 1/2 hour.
Combine ricotta, mushrooms, more salt, basil and garlic. Stuff each blossom with about 1/2 tsp mixture. Twist blossoms to close. Refrigerate 15 minutes.
Heat 1/2 inch oil in a Dutch oven or deep skillet until a piece of bread fries quickly in oil. Fry blossoms on both sides for about 3 min total, or until golden. Drain on paper towels and serve immediately.