Servings: 4 people
Calories: 183kcal
Ingredients
- ¾ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon pepper
- ¼ cup flour
- ½ teaspoon season salt
- ½ cup water
- 1 egg -- slightly beaten
- 10 to 15 squash blossoms
- ¼ cup goat cheese
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon fresh basil finely chopped
- 1 teaspoon lime juice
- Canola oil
- Salt & Pepper to taste
Instructions
Make The Batter
- Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
Prepare the squash blossoms.
- Carefully separate the flower petals without breaking them and remove the pistil in the center.
- Combine the goat cheese, honey, basil, lime juice and chili powder until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
- Heat enough oil in a frying pan - about an inch deep - to accommodate the blossoms.
- Dip the stuffed blossoms in the batter and set aside.
- Add the blossoms to the frying pan and fry no more than a minute per side. Remove and allow to drain on a paper towel lined plate.
Nutrition
Serving: 0g | Calories: 183kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 375mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!