By Erica Lovelace
Fried Squash Blossoms with Calabrian Chili Aioli
7 steps
Prep:15minCook:15min
Craving a fried snack for movie night? Make this! Make it easier on yourself and use pre-made Tempura mix if you can. If not, use all purpose flour.
Updated at: Thu, 17 Aug 2023 05:07:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
93
High
Nutrition per serving
Calories1257.8 kcal (63%)
Total Fat73.8 g (105%)
Carbs126.1 g (48%)
Sugars1.3 g (1%)
Protein19.9 g (40%)
Sodium1762.8 mg (88%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Squash Blossoms
12squash blossoms
cleaned
1 wheelBoursin cheese
3 tablespoonsmilk
salt
to taste
pepper
to taste
1 boxtempura mix
1 ½ cupsparkling water
ice cold
vegetable oil
For the Calabrian Aioli
Instructions
Step 1
Heat several inches of vegetable or canola oil to 350-degrees.
Step 2
Clean the squash blossoms by removing any debris or bugs from inside the petals.
Step 3
Mix together all of the ingredients for the Calabrian chili aioli and set aside.
Step 4
Blend together the Boursin cheese, milk, salt and pepper. Place into a piping bag with a wide tip. Fill each blossom with a bit of the batter. Be sure not to overflow. Lightly twist the petals shut.
Step 5
Combine the sparkling water and tempura flour mix. Do not mix together all the way. Tempura batter should be somewhat lumpy. Make sure the water is ice cold too for a crispy crust.
Step 6
Dip each blossom into the batter and place into the hot oil. Fry for 2-3 minutes or until it achieves a golden color. Remove to a plate lined with a paper towel to drain and season immediately with salt.
Step 7
Enjoy with the Calabrian chili aioli!
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