Herb and Mushroom Stuffed Squash Blossoms
Ingredients
10-12 fresh squash blossoms, washed and stamens removed
1 cup mushrooms, finely chopped (cremini, shiitake, or your choice)
1/2 cup dairy-free cream cheese (or regular cream cheese if not dairy-free)
2 tbsp fresh herbs, finely chopped (e.g., basil, parsley, chives, thyme)
2 cloves garlic, minced
1 shallot, minced
1 tbsp olive oil
Salt and pepper, to taste
3/4 cup gluten-free all-purpose flour
1/4 cup cornstarch (adds crispiness)
1 tsp baking powder
1 cup sparkling water (cold)
Instructions
1. Prepare the Filling:
In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and shallot, and sauté until fragrant and translucent, about 2-3 minutes.
Add chopped mushrooms, and cook until they release their moisture and start to brown, about 5-6 minutes.
Season with salt and pepper to taste, and let the mixture cool.
In a bowl, mix the cooked mushroom mixture with dairy-free cream cheese and fresh herbs until combined.
2. Stuff the Squash Blossoms:
Carefully open each squash blossom and stuff with about 1 tablespoon of the herb cream and mushroom mixture. Gently twist the petals to close the blossoms and prevent the filling from spilling out.
3. Make the Batter:
In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, and a pinch of salt.
Gradually whisk in the cold sparkling water until the batter is smooth and lump-free. The batter should be slightly thick but not too heavy. Add a little more sparkling water if needed.
4. Fry the Squash Blossoms:
Heat oil in a large pan to about 350°F (175°C). Test the oil with a small drop of batter—it should sizzle immediately.
Dip each stuffed blossom into the batter, making sure it’s fully coated.
Carefully place the battered blossoms in the hot oil, frying them in batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side or until golden and crispy.
Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Lightly season with salt while they are still hot.
5. Serve:
Serve the fried squash blossoms hot, with a dipping sauce of your choice (e.g., garlic aioli, vegan ranch, or a herb-infused olive oil)
