Squash blossoms from the CSA this morning. I usually just lightly saute them in a little olive oil, but this time, I decided to go all out and stuff & fry them.
Not entirely sure what to actually stuff them with, but I had some chickpeas already cooked and figured I was going with a ricotta type consistency. The tofu never made it out of the package, but pretty much everything else went into the filling. I made way too much, so I won't even give a recipe.
There's potato, cauliflower, chickpeas, cashews, pine nuts, tahini and every French type herb (thyme, basil, etc.) on the spice rack. I probably wouldn't add the tahini in the future, because I can definitely taste it in there. I might use some miso, though.
Stuffing these buggers was challenging. I followed a non-vegan internet instructions to blanch then ice water bath, which was a BAD idea. My blossoms were pretty small, so this made them kind of get too stuck together. For more mature blossoms, this may have worked, but I just opened the rest by hand which worked just fine.
A trick is not to overstuff them. Just a bit in the bottom, then fold over the flowers. Keep in the fridge until ready to cook.
The batter was a flour, cornstarch, baking powder, salt, and sparkling water concoction. Again, measuring wasn't a major factor. Light pancake batter consistency.
Dust with flour, then dip in the batter, fry in cast iron about a minute a side.
Here's the final product. The photo does not do it justice. These were light and tasty and the filling was almost melty despite containing nothing cheesy.