Description
I came across this recipe and thought it sounded like and interesting way to use large squash blossoms if you are lucky enough to have some extras. Recipe source: coyote cafe
Ingredients
- Fontina Cheese
- Sour Cream
- Marjoram
- Squash Blossoms
- Eggs
- Water
- Flour
- Cornstarch
- Cumin Seed
- Coriander
- Kosher Salt
- Chili Powder
- Cinnamon
- Peanut Oil
Instructions
- In a bowl of an electric mixer blend together cheese, sour cream and marjoram
- Put mixture into a pastry bag and chill for a few minutes
- Stuff the squash blossoms with the cheese mixture
- Mix together eggs and water in a pie pan and set aside
- In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon
- Dip each squash blossom int the egg wash and then in the flour mixture
- Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying
- Deep fry squash blossoms until light brown, drain on paper towels
- Arrange blossoms on a platter and serve with your favorite salsa