Fried Squash Blossoms With Corn And Mozzarella

Name: Fried Squash Blossoms With Corn And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound fresh mozzarella, cut into 1/4-in. dice; Kernels from 1 ear fresh corn; 1 tablespoon minced red onion; 1 teaspoon minced garlic; About 1/4 teaspoon sea salt; About 1/4 teaspoon pepper; 18 zucchini or butternut squash blossoms, with stems if you like; Canola oil for frying; 1/2 cup buttermilk; 1/2 cup rice flour; Snipped chives or small fresh basil leaves (or torn if large); Lemon wedges (optional)

Servings: persons

1/4 pound fresh mozzarella, cut into 1/4-in. dice
Kernels from 1 ear fresh corn
1 tablespoon minced red onion
1 teaspoon minced garlic
About 1/4 teaspoon sea salt
About 1/4 teaspoon pepper
18 zucchini or butternut squash blossoms, with stems if you like
Canola oil for frying
1/2 cup buttermilk
1/2 cup rice flour
Snipped chives or small fresh basil leaves (or torn if large)
Lemon wedges (optional)

1
Mix cheese, corn, onion, garlic, and 1/4 teaspoon each salt and pepper. Gently stuff each blossom with about 1 1/2 teaspoons filling and twist ends of petals closed.
2
Pour oil into a medium, heavy pot or saucepan until 3 in. deep. Heat over medium-high heat until a deep-fry thermometer registers 360u00b0 to 375u00b0.
3
Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).
4
One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.
5
Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives or basil, and serve with lemon wedges if you like.

3567

kcal

Calories

392

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 pound fresh mozzarella, cut into 1/4-in. dice, Kernels from 1 ear fresh corn, 1 tablespoon minced red onion, 1 teaspoon minced garlic, and more.

Yes, Fried Squash Blossoms With Corn And Mozzarella falls under the Vegetarian 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.

That's it — enjoy your meal!