Fried Squash Blossoms

Name: Fried Squash Blossoms
Ingredients: 1 lb Fontina cheese, grated; 1 cup sour cream; 4 tablespoons marjoram, minced; 20 squash blossoms, stems and pistills removed; 2 eggs; 1/4 cup water; 1/2 cup flour; 1/2 cup cornstarch; 1 tablespoon cumin seed, ground; 1 tablespoon coriander, ground; 1 teaspoon kosher salt (or other coarse salt); 2 tablespoons chili powder; 1 1/2 teaspoons cinnamon; 1 quart peanut oil (for frying, or other oil for frying)

14 ingredients

8 steps

Ingredients

1 lb Fontina cheese, grated
1 cup sour cream
4 tablespoons marjoram, minced
20 squash blossoms, stems and pistills removed
2 eggs
1/4 cup water
1/2 cup flour
1/2 cup cornstarch
1 tablespoon cumin seed, ground
1 tablespoon coriander, ground
1 teaspoon kosher salt (or other coarse salt)
2 tablespoons chili powder
1 1/2 teaspoons cinnamon
1 quart peanut oil (for frying, or other oil for frying)

Directions

1

In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
2

Stuff the squash blossoms with the cheese mixture.
3

Mix together eggs and water in a pie pan and set aside.
4

In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
5

Dip each squash blossom int the egg wash and then in the flour mixture.
6

Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
7

Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
8

Arrange blossoms on a platter and serve with your favorite salsa.