Fried Squash Blossoms Stuffed With Crab And Mascarpone Recipe

Cooking Directions

• STEP 1.Gently rinse the squash blossoms and remove the stamen from each blossom.
• STEP 2.In a bowl, mix together the crab meat, mascarpone cheese, minced garlic, chopped parsley, lemon juice, salt, and pepper.
• STEP 3.Carefully stuff each blossom with a spoonful of the crab and mascarpone mixture, then gently twist the petals to seal the filling inside.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, salt, and sparkling water to make the batter.
• STEP 5.Dip each stuffed blossom into the batter, allowing any excess to drip off, then carefully place them in a hot skillet with oil.
• STEP 6.Fry the blossoms for 2-3 minutes on each side, or until they are golden brown and crispy.
• STEP 7.Remove the fried blossoms from the skillet and place them on a paper towel-lined plate to drain any excess oil.
• STEP 8.Serve the fried squash blossoms stuffed with crab and mascarpone immediately as a delicious appetizer.

Cooking Tips

• Make sure to remove the stamen from the squash blossoms before stuffing them.
• Use fresh crab meat for the best flavor, or you can substitute with canned crab meat if fresh is not available.
• Be careful not to overstuff the blossoms, as they may burst during frying.
• Serve the fried blossoms with a dipping sauce of your choice, such as aioli or marinara sauce.

Storage and Serving

• These fried squash blossoms are best served immediately while they are still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated blossoms as a snack or appetizer.