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Fried Squash Blossoms

Fried Squash Blossoms

Starters and Sides

These Fried Squash Blossoms are a delicate and delicious summer treat, featuring fresh blossoms stuffed with melted string cheese and encased in a light, crispy tempura batter. The blossoms are fried to golden perfection and finished with a sprinkle of Hawaiian Volcano Guava Smoked Sea Salt, adding a unique smoky twist that perfectly balances the creamy cheese filling. Sourced fresh from your garden or local market, these elegant appetizers are both visually stunning and irresistibly tasty, making them a standout at any gathering.

Ingredients:

  • Fresh squash blossoms
  • White string cheese sticks (1 stick for every 2 blossoms, cut in half and frozen for 20-30 minutes)
  • Boxed tempura batter (or homemade), mixed according to package instructions
  • Oil for frying (peanut or canola oil)
  • Hawaiian Volcano Guava Smoked Sea Salt

Instructions:

  1. Heat 2 inches of oil in a Dutch oven to 375°F.
  2. Carefully remove the stamen from inside the bottom of each squash blossom without tearing the petals.
  3. Place a semi-frozen or frozen cheese stick half inside each flower and gently twist the ends to close the blossom around the cheese.
  4. Dip the stuffed blossoms in the prepared tempura batter, letting the excess drip off.
  5. Fry the blossoms in the hot oil for 1 to 1 ½ minutes, turning to fry the second side for about 1 minute, until crispy on all sides.
  6. Remove the blossoms and place them on a rack over a baking sheet lined with a paper towel to drain.
  7. While still hot, sprinkle with Hawaiian Volcano Guava Smoked Sea Salt.
  8. Serve immediately for best texture.
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