Fried Squash Blossoms

Recipe by Heirloom Supper Club

Photo by Erik Kantar

Ingredients

Serves 4

• 8 squash blossoms

• 7 oz BEZI Red Pepper

• Grape seed oil for frying

• For the stuffing :

  • 4 oz BEZI Plain

  • 1 Egg yolk

  • 1 tsp preserved lemon

  • Black pepper to taste

• For the batter :

  • Seltzer as needed

  • 1 cup all-purpose flour

  • 1/4 cup corn starch

  • 1/2 tsp baking powder

  • 1/2 tsp salt

Preparation

For the stuffing :

1. Combine all ingredients in a bowl.

2. Mix thoroughly until well blended.

For the batter :

1. Mix the dry ingredients in a bowl.

2. Gradually add seltzer until the batter reaches a consistency similar to pancake batter.

For frying :

1. Stuff each squash blossom with the labneh mix. Fold the petals over the filling.

2. Lightly dredge each stuffed blossom in all-purpose flour.

3. Dip into the batter, coating evenly.

4. Fry in hot grapeseed oil until golden brown and crispy.

For serving :

1. Spread BEZI Red Pepper onto each plate.

2. Plate fried squash blossoms over the labneh and garnish with red pepper flakes if preferred. Serve hot.