 |
| Jalapeno Stuffed Squash Blossoms |
Hi guys. I mentioned in this post how much our family loves squash blossoms and gave a link to Chef John's recipe. Check it out if you would like a more traditional version of squash blossoms. Today I wanted to include a Tex Mex version of my own invention. I hope you enjoy!
Jalapeno Stuffed Squash blossoms
Filling:
3/4 cup soft cream cheese at room
temperature
1/2 cup shredded cheddar cheese
2 Tbsp. chopped fresh cilantro
1/2 Tsp. Black Pepper
1/2 Tsp. Garlic Powder
1/2 Tsp. Paprika
1 Tsp. Salt
12 pickled jalapenos
Batter:
1 cup flour
1/2 cup cornstarch
1/4 Tsp. Baking Soda
1/2 Tsp. Black Pepper
1/2 Tsp. Paprika
1 Tsp. Salt
1/4 cup cold water
12 fresh squash blossoms
Olive oil for frying
1 teaspoon all-purpose flour
1.Mix all of the filling ingredients except jalapenos together in a bowl; stir until smooth. Spoon filling into a resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
2.Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Stuff a jalapeno in the center and cover with the petals covering filling completely. 3.Combine dry batter ingredients in a mixing bowl; slowly whisk in cold water until batter is smooth and resembles pancake batter. 4. Pour olive oil into a skillet and place over medium heat. A quick way to tell if the oil is ready for frying is by dipping the end of a wooden spoon in the oil. If bubbles form around it then the oil is ready. 5.Dust filled squash blossoms lightly with all-purpose flour on all sides. Dip blossoms in batter and let excess batter drip off. 6. Fry until golden brown and drain on a paper towel. Lightly dust with season salt while still warm. Cool and enjoy! We hope you find this recipe tasy and thank you to my sweet friend Brooke who showed us how wonderful squash blossoms can be! Grace and peace, Adoring Family  |
No comments:
Post a Comment