Fried Squash Blossoms

Trying out new things with my farmer’s market wares… Via The Kitchn.

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  • 3/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1/2 teaspoon season salt
  • 1/2 cup water
  • 1 egg — slightly beaten
  • 10 to 15 squash blossoms
  • 1/2 cup whole-milk ricotta
  • 1/4 cup mayonnaise
  • 1 tsp dried oregano
  • 1 tbsp bread crumbs
  • Vegetable oil
  • Salt & Pepper to taste
  1. First, make the batter. Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
  2. While the batter is chilling, prepare the squash blossoms. 
    Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
  3. Heat enough oil in a frying pan – about an inch deep – to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. 
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