Flor de Calabaza
Ingredients
- 8 large squash blossoms cleaned
- Chihuahua cheese about 1 cup
- 1 cup all pupose flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/3 tsp. chipotle powder
- 1/3 tsp. garlic powder
- 1 cup of beer more or less
- Oil for frying I used grapeseed oil
Instructions
- Clean the squash blossoms and stuff with shredded cheese. Close them as tightly as you can and place them in the freezer for 1 hour.
- In a bowl mix the flour with the dried spices. Whisk in the beer until completely smooth. Cover and set aside.
- While you are waiting, prepare the caldillo de tomate. See link below for full recipe.
- When ready to cook blossoms, preheat 1 cup of oil in a saucepan to medium heat for 6-8 minutes or until temperature reaches 360 degrees F.
- Remove stuffed blossoms from the freezer and dredge in a little flour. This will ensure that the batter sticks.
- Dip each stuffed blossom in the beer batter to coat evenly. Gently shake off excess batter and transfer to hot oil. Fry for a few minutes, turning as needed, until golden brown. Place onto a plate lined with paper towels.
- To plate, add some of the caldillo to a shallow bowl and place the squash blossoms on top. Tasty!!
Notes
Caldillo Recipe
https://pinaenlacocina.com/chiles-rellenos/