Stuffed Tempura Squash Blossoms - So Good!

Whether you have a "zucchini problem" (i.e. your plants are producing faster than you can consume them) or you just love gourmet food, squash blossoms are for you!  Squash blossoms are the yellow-orange flowers you'll find on summer and winter squash plants (e.g. zucchini).  They are a rare treat because you can't buy them in most commercial grocery stores (they are too perishable for shipping and distribution so they are nearly always a local summer treat). They are crisp, velvety blooms that offer a light crunch and a delicate flavor.  Squash plants produce both pollinating male blossoms (the ones on the long stems) and female blossoms (the ones at the plant base that form the baby vegetables). Picking them blossoms nips your "zucchini problem in the bud" by eating them before they even form.  Pick them quickly — they last only last a day or two after opening.  If you don't have any squash plants in your garden you can sometimes find squash blossoms at a farmer's market (if you don't see them ask someone who sells zucchini if they'll bring you some.

Squash blossoms can be cooked or served raw. They make great edible garnishes and additions to salads, soups.  The Mexicans cook them into quesadillas.  The Italians batter and fry them into a crunchy delicious delicacy.

Here is my recipe for Stuffed Tempura Squash Blossoms

• 12 Squash Blossoms
• 3 Fresh Basil Leaves - minced
• 1 Large Mushroom - minced
• 1/4 cup Cheese - shredded (choose your own variety - I used a mix of Mozzarella and Cheddar)
• Garlic Salt - to taste
• Italian Spices - to taste

Mix together the basil, mushrooms, cheese, garlic salt, and spices.  Gently open the blossoms and stuff them full of this mixture.  Pinch the tops of the blossoms closed over the stuffing.

Here's how to make the tempura batter and fry the blossoms

• 3/4 cup Ice Water
• 1 Egg
• 2 Tbsp Cider Vinegar
• 1/4 tsp Salt
• 1 cup White Flour
• 1/4 cup Corn Starch

Mix together the wet ingredients.  Add the dry ingredients and stir until you have a moistened batter (should still be lumpy).  Heat some oil to 375 degrees fahrenheit (should sizzle when you sprinkle a tiny bit of flour into it), dredge the stuffed blossoms into the batter and drop into the oil.  Deep-fry until crisp (3 - 5 minutes).  Serve immediately---absolutely delicious!