Tempura fried squash blossoms
Ingredients
- 12 each Squash Blossoms (Flower from zucchini)
- 1/2 Cup Diced sweet onion
- 1 Tbsp Chopped Fresh Garlic
- 2 Cups Diced Lion's mane Mushrooms
- 2 Cups Fresh Pea Shoots, chopped fine
- 2 Tbsp Chopped Fresh Basil
- 1/4 Cup Mascarpone Cheese
- 1 Cup Shredded Mozzarella
- olive oil for cooking
- Salt and Pepper to taste
- 1 Large Egg
- 1 12 oz Beer
- 1 Cup Flour
- Salt and Pepper to taste
- oil for frying
Instructions
- Saute Onion and Garlic in olive oil until softened. Then add a little more oil and add the mushrooms. Saute until soft. Then add in the pea shoots and cook until soft as well. Fold in the basil and season with salt and pepper.
- Mix the cheeses in a bowl and fold in the vegetable mix.
- Remove the stamens from the flowers. And carefully fill the flowers with the stuffing.
- Whisk the egg, and add in the beer, then flour to make the tempura batter. Season with salt and pepper.
- heat oil to fry on the stove or in a fryer to about 350 degrees. Dip the stuffed flowers into the batter and gently place in the hot oil. Cook until the batter is evenly browned and crisp. Serve immediately.
Notes
You may substitute different types of mushrooms. Crimini or Shiitake are good. Most varieties will do just fine.
We used pea shoots here. But, any green leafy veg will do. Spinach, kale, or Swiss chard are fine .