Stuffed Squash Blossoms Recipe

Name: Stuffed Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons finely chopped mixed herbs, such as chives, tarragon, chevril; 1 tablespoon finely minced white onion; 12 fresh open squash blossoms; 1/4 cup cream cheese (softened); 4 ounces grated cheese, gruyere-cheddar blend; 2 eggs; 1/4 cup milk; 1 cup masa harina; fresh ground white pepper; vegetable oil (for frying)

Servings: persons

2 tablespoons finely chopped mixed herbs, such as chives, tarragon, chevril
1 tablespoon finely minced white onion
12 fresh open squash blossoms
1/4 cup cream cheese (softened)
4 ounces grated cheese, gruyere-cheddar blend
2 eggs
1/4 cup milk
1 cup masa harina
fresh ground white pepper
vegetable oil (for frying)

1
In a small bowl, mix together the herbs, shallot and cheese.
2
Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently. Note: there will probably be leftover of the cheese mixture but never fear, it is absolutely delicious spread on a bagel in the morning.
3
In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for 10 minutes.
4
Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown, turning to cook evenly. Drain on baking rack set over paper towels, and serve immediately.

248

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 10 ingredients. The key ingredients include: 2 tablespoons finely chopped mixed herbs, such as chives, tarragon, chevril, 1 tablespoon finely minced white onion, 12 fresh open squash blossoms, 1/4 cup cream cheese (softened), and more.

Yes, Stuffed Squash Blossoms falls under the General 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.

Stuffed Squash Blossoms

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