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)