Tempura Fried Squash Blossoms with Tomato Sauce
Indulge in this irresistible Tempura Fried Squash Blossoms recipe, where delicate blossoms burst with creamy goat cheese filling, crispy tempura batter, and vibrant tomato sauce. Perfect for impressing guests with its elegant flavors and textureslet's get cooking!
Tempura Batter
- 1/4 cup rice flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 3 cups soda water
Goat Cheese Filling
- 1 (8-ounce) log mild goat cheese, softened
- 5 sprigs thyme, leaves removed and finely chopped
- 2 tablespoons chopped chervil
- 2 tablespoons chopped chives
- 1 teaspoon chopped rosemary leaves
- Salt
- Freshly ground black pepper
- 1 to 2 tablespoons extra-virgin olive oil
Prepare 16 squash blossoms, Tomato Sauce (recipe below), and Fried Basil Leaves (recipe below).
Tomato Sauce
- 3 tablespoons extra-virgin olive oil, plus 2 tablespoons more
- 1/4 cup finely chopped onion
- 1 tablespoon minced garlic
- Pinch of chili flakes
- 2 cups peeled, seeded, and chopped tomatoes
- Salt and pepper to taste
- 1 teaspoon sugar
- 4 thyme sprigs, leaves picked and chopped
- 4 basil leaves, cut into chiffonade
Fried Basil Leaves
- Vegetable oil or peanut oil for frying
- 8 basil leaves
Stuff the blossoms, dip in batter, fry to golden perfection, and drizzle with sauce for a showstopping dish that celebrates fresh, seasonal ingredients!
