Fried Squash Blossoms Stuffed with Crawfish
Category:
Courtesy Chef Matthew Buchanan, The Leaning Pear
Easy
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PrintIngredients
For 4 Person(s)
Recipe
- 12 squash blossoms
- For the filling:
- 1 tablespoons butter
- 1/4 cups minced shallot
- 1 clove garlic, minced
- 1 jalapeño, seeded, chopped
- 1 pounds domestic crawfish tail meat
- 1/3 dashes sliced green onion
- 1 cups Full Quiver queso fresco or other local fresh cheese
- 2 tablespoons chopped cilantro
- Salt and pepper, to taste
- Peanut or vegetable oil
- For the tempura batter:
- 1 cups flour
- 1/4 cups corn starch
- 1 1/2 cups cold soda water
- 1 pinches salt
Fried Squash Blossoms Stuffed with Crawfish Directions
- To make the filling, heat the butter in a sauté pan. Add the shallot, garlic and jalapeño and cook until soft and aromatic.
- Place into a medium mixing bowl with the remaining ingredients and stir gently to combine. Gently fill the squash blossoms and twist at the end so that they stay together.
- To make the tempura batter, whisk the ingredients together in a mixing bowl.
- Dip the squash blossoms into the tempura batter and deep fry in peanut or vegetable oil heated to 350° for 3 to 5 minutes, until golden brown.
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