Category:
Appetizers

Seasons:
March, April, May, June, July, August

Courtesy Chef Matthew Buchanan, The Leaning Pear

Easy

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.