Mozzarella Stuffed Squash Blossoms with Fresh Tomato Coulis
Yield: 6 stuffed squash blossoms | Total Time: 30 minutes
Stuffed Squash Blossoms:
6 fresh squash blossoms
6 small balls of fresh mozzarella
1/2 cup flour or gluten-free flour mix (see note)
1/2 cup sparkling water
1/2 tsp. salt
Vegetable oil (for frying)
Fresh Tomato Coulis:
2 large fresh tomatoes, roughly chopped
2 Tbsp. fresh basil
1 large garlic clove, smashed
1/4 tsp. red pepper flakes
salt and freshly ground pepper to taste
Make fresh tomato coulis: Pulse tomatoes, garlic, basil, and red pepper flakes in a food processor until smooth. Transfer to a medium bowl and add salt and pepper to taste. Set aside.
Make Stuffed Squash Blossoms: Add enough vegetable oil to a large heavy bottom pot so that it is approximately 2 inches deep. Heat oil to medium high heat.
While oil is heating, whisk flour and sparkling water in a small bowl until combined. Set aside.
Carefully open a squash blossom. Using your fingers, gently compress a mozzarella ball into an oblong shape that can fit inside the squash blossom and place inside, twisting the top of the blossom to enclose mozzarella. Repeat with remaining squash blossoms.
Place three of the filled squash blossoms in flour mixture and carefully turn to coat in mixture. Using a slotted spoon, transfer to hot oil and fry until crispy and lightly browned, approximately 1-2 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining three squash blossoms.
Serve immediately with tomato coulis.
Cook’s Note: To make these gluten-free, simply substitute a prefer a gluten-free flour such as rice flour or Bob’s Red Mill Gluten-Free 1:1 Flour. As for the sparkling water, I recently only had flavored La Croix on hand and it worked just as well with no discernible difference in taste.
