Squash blossoms stuffed with a mint-flavored potato and soya chunks (a soy-based textured vegan protein/TVP) stuffing, dipped in a light, almost tempura-like chickpea flour batter and deep-fried.
Read Tina's full post, along with more photos, here.
Ingredients:
- 22 squash blossoms
- Vegetable oil, for deep frying
For the Stuffing
- 1/2 cup soy chunks
- 1 1/2 cup hot water (see notes below)
- 1/2 teaspoon fennel seeds
- 1/2 tablespoon vegetable oil
- 1/2 cup red onion, chopped finely
- 1-2 green chilies, chopped finely
- 1” fresh ginger, grated finely
- 1/8 teaspoon ground turmeric
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cinnamon
- 8.4 ounces (240 grams) Idaho® Yukon Gold potato, boiled and mashed
- 10 mint leaves, chopped finely
- Salt, to taste
For the Batter
- 1/4 cup besan/chickpea flour
- 2 tablespoon rice flour
- 1/8 teaspoon ground turmeric
- Salt, to taste
- 1/2 cup water
Directions:
Prepare the Squash Blossoms
- Wash the squash blossoms and using small scissors, cut and discard the pistil and stamen in the center.
- Keep the prepared blossoms fresh by covering them with a damp cloth and keeping them in the refrigerator.
- Squash blossoms are best harvested early in the morning and cooked the same day.
Prep the Soy Chunks
- Soak the soy chunks in hot water for 10-15 minutes, or until it softens like a sponge. Squeeze the water off and place in a blender, along with the fennel seeds and pulse until shredded like meat. Set aside.
Make the Stuffing
- In a small skillet, heat 1/2 tbsp of oil and sauté the chopped onion, green chilies, and ginger until soft and fragrant.
- Add the shredded soy chunks, season with the ground spices and continue cooking until fragrant.
- Stir in the mashed potato, chopped mint, salt to taste and combine, adjust seasoning as necessary.
- Remove from heat and let cool completely.
- Using a 1/2 tbsp spoon measure, divide the stuffing into 22 balls.
Stuff the Blooms
- Carefully stuff one ball of potato stuffing into a flower and seal the opening by twisting the petals closed.
- Continue stuffing the remaining blossoms in the same way.
Prepare the Batter
- In a bowl, combine the chickpea flour, rice flour, turmeric, and salt.
- Add water and using a small whisk, combine to form a smooth batter.
Fry
- Heat oil in a skillet for deep-frying.
- Test if the oil is hot by adding a drop of batter to it. If the batter sizzles, turns golden brown and floats to the top immediately, it is hot enough. If it turns a dark brown or chars, it is too hot.
- Dip each stuffed squash blossom into the batter, coating it on all sides evenly. Drip excess and carefully lower it into the hot oil. Use tongs, if needed.
- Working in batches of 4-5 blossoms, fry for a minute on each side, until golden brown on all sides.
- Drain on paper towels and repeat with the others.
- Best served immediately, when hot and crisp with a dip of your choice. Ketchup will do just fine, in a pinch.
Notes:
- Instead of water, hydrate the soy chunks in vegetable stock for more flavor. Use the same stock to make the batter.
- The stuffing can be made ahead of time, divided and frozen for 6 months. Refrigerate for up to a week. Thaw before stuffing.
- Stuffed blossoms can be made ahead of time and refrigerated between layers of paper towels for up to 8 hours. Batter and fry them just before serving.