Fried Squash Blossoms

Squash blossoms are summer’s ultimate treat. Sweet with a delicate squash flavor.

If you’re lucky enough to find these at your local farmer’s market, buy them. You’ll see these in the early or later half of the summer as the farmer’s tend to sell the squash in the peak of the season. I like stuffing these with goat or Boursin cheese but you could use the more traditional cheese stuffing of ricotta and herbs.

For the Squash Blossoms

• 12 squash blossoms

• 1 wheel Boursin cheese, Garlic & Herb flavor

• 3 tablespoons whole milk

• 1 box tempura mix

• 1 1/2 cup ice-cold, sparkling water

• Vegetable or canola oil

• Salt and pepper to taste

For the Calabrian Chili Aioli

• 1/2 cup of Kewpie mayo

• 1/2 lemon

• 1 tablespoon of Calabrian chili paste, Dinamite brand

Serves 2

Directions

1. Heat several inches of vegetable or canola oil to 350-degrees.

2. Clean the squash blossoms by removing any debris or bugs from inside the petals.

3. Mix together all of the ingredients for the Calabrian chili aioli and set aside.

4. Blend together the Boursin cheese, milk, salt and pepper. Place into a piping bag with a wide tip. Fill each blossom with a bit of the batter. Be sure not to overflow. Lightly twist the petals shut.

5. Combine the sparkling water and tempura flour mix. Do not mix together all the way. Tempura batter should be somewhat lumpy. Make sure the water is ice cold too for a crispy crust.

6. Dip each blossom into the batter and place into the hot oil. Fry for 2-3 minutes or until it achieves a golden color. Remove to a plate lined with a paper towel to drain and season immediately with salt.

7. Enjoy with the Calabrian chili aioli!