Fried Squash Blossoms Recipe

Name: Fried Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Fontina cheese, grated; 1 cup sour cream; 4 tablespoons marjoram, minced; 20 squash blossoms, stems and pistills removed; 2 eggs; 1/4 cup water; 1/2 cup flour; 1/2 cup cornstarch; 1 tablespoon cumin seed, ground; 1 tablespoon coriander, ground; 1 teaspoon kosher salt (or other coarse salt); 2 tablespoons chili powder; 1 1/2 teaspoons cinnamon; 1 quart peanut oil (for frying, or other oil for frying)

Servings: persons

1 lb Fontina cheese, grated
1 cup sour cream
4 tablespoons marjoram, minced
20 squash blossoms, stems and pistills removed
2 eggs
1/4 cup water
1/2 cup flour
1/2 cup cornstarch
1 tablespoon cumin seed, ground
1 tablespoon coriander, ground
1 teaspoon kosher salt (or other coarse salt)
2 tablespoons chili powder
1 1/2 teaspoons cinnamon
1 quart peanut oil (for frying, or other oil for frying)

1
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.
2
Stuff the squash blossoms with the cheese mixture.
3
Mix together eggs and water in a pie pan and set aside.
4
In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
5
Dip each squash blossom int the egg wash and then in the flour mixture.
6
Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
7
Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
8
Arrange blossoms on a platter and serve with your favorite salsa.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb Fontina cheese, grated, 1 cup sour cream, 4 tablespoons marjoram, minced, 20 squash blossoms, stems and pistills removed, and more.

Yes, Fried Squash Blossoms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Squash Blossoms

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