Squash Blossoms Stuffed with Honey Mascarpone and Lightly Fried
Squash blossoms have a short harvest and cooking season. This dessert recipe produces crunchy petals coated in rice flour and fried with a honey sweetened mascarpone cheese filling. This recipe is a simple (and sweet!) way to show off squash blossoms; a unique farmers market ingredient.
Equipment
- Piping Bag or small plastic bag
Ingredients
- 1 pint Fresh Squash Blossoms about 13 buds
- ½ cup mascarpone cheese
- 1 tbsp honey
- ½ cup vegetable oil
- ¼ cup milk (whole)
- ¼ cup rice flour
Instructions
- Mix the honey into the mascarpone cheese in a small bowl.
- Using a piping bag equipped with a small tip or a sandwich bag with corner snipped off, pipe the cheese into the bottom of the blossoms, filing until they puff up slightly. Continue until all squash blossoms are filled.
- Heat the vegetable oil in a frying pan, as the oil heats, set up 2 bowls, one filled with milk the other filled with rice flour.
- When the oil is hot, dip the blossoms quickly into the milk then coat with rice flour making sure to dust flour on the inside of the blossom petals as well.
- Trying not to overcrowd the pan, drop the blossoms into the oil and fry lightly for 1-2 minutes, before removing to a plate covered with a paper towel for draining. Repeat until all of the blossoms have been fried.
- Serve the fried squash blossoms immediately.
Nutrition
Serving: 2blossomsCalories: 292kcalCarbohydrates: 11gProtein: 3gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 19mgSodium: 14mgPotassium: 143mgFiber: 0.2gSugar: 3gVitamin A: 1798IUVitamin C: 22mgCalcium: 58mgIron: 1mg
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