WHAT YOU NEED
Squash blossoms:
- 8 - 10 squash blossoms, cleaned with stamens removed
- ⅓ cup Miyoko’s plain cream cheese
- ¼ cup Miyoko’s classic mozzarella, shredded
- Zest of ½ a lemon
- 1 tbsp finely chopped chives or basil (or both)
- Salt, to taste
- Marinara sauce, for serving (optional)
Coating:
- ½ cup all-purpose flour
- 2 tbsp water
- 2 tbsp sparkling water (optional - replace with still water if not using. Helps achieve a crispy, thin coating)
- ½ tsp garlic powder
- Salt & pepper
- Neutral oil (if frying)
WHAT YOU DO
- Make the filling by combining the cream cheese, shredded mozzarella, lemon zest, and herbs. Add salt and pepper. Taste, and adjust salt and pepper as needed.
- Transfer the mixture to a small piping bag or ziplock bag with the corner cut. Gently fill each blossom ¾ full, gently twisting and pinching the orange, flower end to seal them.
- If frying, fill a cast iron pot with 2-3 inches of neutral oil. Heat over medium until 350F. If air frying, pre-heat your air fryer to 375F.
- In a small bowl, combine the flour, garlic powder, salt, and pepper. Whisk in the water and sparkling water until a thin batter forms. It should be smooth, light, and pourable. Add more water as needed.
- Dip each blossom into the batter, letting the excess drip off, and add them to the preheated oil or air fryer. Cook until golden brown, 6-8 minutes.
- Sprinkle with salt immediately after pulling from the heat and serve with warm marinara sauce.
