Squash Blossoms (Stuffed With Tofu And Sesame Filling) Recipe by Santy Coy
Cooking Instructions 30 minutes 1 For make the filling: Grind the sesame seeds with a mortal and pestle or crush them with a rolling pin. Put them in a medium bowl and add the tofu, salt and sesame oil. 2 Using a pestle or a wooden spoon, crush the tofu until the mixture is well incorporated. 3 Stuff the blossoms: Bring a medium pot or water to a boil over high heat. Working in batches, blanch the squash blossoms for 5 seconds, stirring gently with a wooden spoon. Rain and rinse under cold running water. 4 Squeeze gently to remove the excess water. 5 Put the blossoms side by side on a large baking sheet. Carefully open one side of each flower and spread out the blossom petals. 6 Sprinkle the potato starch onto all the petals. 7 Scoop up a small amount of the filling and place it around the pistil (the stalk in the center of the blossom) right above the stem. 8 Wrap the petals gently around the filling and twist them at the ends to seal. It will look like a paintbrush - shaped packet. Repeat with the remaining flowers and filling. 9 Make the batter and fry the blossoms: Combine the potato starch, flour, salt and 1/4 cup water in a small bowl. Mix together well. 10 Heat 3 tablespoons vegetable oil in a large skillet over medium heat and swirl to evenly coat the pan. 11 Carefully dip a squash blossom packet into a batter, making sure to coat the whole blossom, and place it in the skillet. 12 Repeat with a few more blossoms. Work in batches so you don’t overcrowd the skillet. 13 Cook until lightly crisped, about 2 minutes. Flip, add more oil if necessary, and cook for another 1 or 2 minutes, until the other side is lightly crisp. 14 Flip and cook for another minute or two, until both sides are crisp but not brown. Lover the heat to medium - low if necessary. 15 Transfer to a plate and serve with the dipping sauce 16 To make dipping sauce: Combine the soy sauce, vinegar and hot pepper flakes in a small bowl. Add the sesame seeds and spring onion and serve. 1 For make the filling: Grind the sesame seeds with a mortal and pestle or crush them with a rolling pin. Put them in a medium bowl and add the tofu, salt and sesame oil. 1 For make the filling: Grind the sesame seeds with a mortal and pestle or crush them with a rolling pin. Put them in a medium bowl and add the tofu, salt and sesame oil. 2 Using a pestle or a wooden spoon, crush the tofu until the mixture is well incorporated. 2 Using a pestle or a wooden spoon, crush the tofu until the mixture is well incorporated. 3 Stuff the blossoms: Bring a medium pot or water to a boil over high heat. Working in batches, blanch the squash blossoms for 5 seconds, stirring gently with a wooden spoon. Rain and rinse under cold running water. 3 Stuff the blossoms: Bring a medium pot or water to a boil over high heat. Working in batches, blanch the squash blossoms for 5 seconds, stirring gently with a wooden spoon. Rain and rinse under cold running water. 4 Squeeze gently to remove the excess water. 4 Squeeze gently to remove the excess water. 5 Put the blossoms side by side on a large baking sheet. Carefully open one side of each flower and spread out the blossom petals. 5 Put the blossoms side by side on a large baking sheet. Carefully open one side of each flower and spread out the blossom petals. 6 Sprinkle the potato starch onto all the petals. 6 Sprinkle the potato starch onto all the petals. 7 Scoop up a small amount of the filling and place it around the pistil (the stalk in the center of the blossom) right above the stem. 7 Scoop up a small amount of the filling and place it around the pistil (the stalk in the center of the blossom) right above the stem. 8 Wrap the petals gently around the filling and twist them at the ends to seal. It will look like a paintbrush - shaped packet. Repeat with the remaining flowers and filling. 8 Wrap the petals gently around the filling and twist them at the ends to seal. It will look like a paintbrush - shaped packet. Repeat with the remaining flowers and filling. 9 Make the batter and fry the blossoms: Combine the potato starch, flour, salt and 1/4 cup water in a small bowl. Mix together well. 9 Make the batter and fry the blossoms: Combine the potato starch, flour, salt and 1/4 cup water in a small bowl. Mix together well. 10 Heat 3 tablespoons vegetable oil in a large skillet over medium heat and swirl to evenly coat the pan. 10 Heat 3 tablespoons vegetable oil in a large skillet over medium heat and swirl to evenly coat the pan. 11 Carefully dip a squash blossom packet into a batter, making sure to coat the whole blossom, and place it in the skillet. 11 Carefully dip a squash blossom packet into a batter, making sure to coat the whole blossom, and place it in the skillet. 12 Repeat with a few more blossoms. Work in batches so you don’t overcrowd the skillet. 12 Repeat with a few more blossoms. Work in batches so you don’t overcrowd the skillet. 13 Cook until lightly crisped, about 2 minutes. Flip, add more oil if necessary, and cook for another 1 or 2 minutes, until the other side is lightly crisp. 13 Cook until lightly crisped, about 2 minutes. Flip, add more oil if necessary, and cook for another 1 or 2 minutes, until the other side is lightly crisp. 14 Flip and cook for another minute or two, until both sides are crisp but not brown. Lover the heat to medium - low if necessary. 14 Flip and cook for another minute or two, until both sides are crisp but not brown. Lover the heat to medium - low if necessary. 15 Transfer to a plate and serve with the dipping sauce 15 Transfer to a plate and serve with the dipping sauce 16 To make dipping sauce: Combine the soy sauce, vinegar and hot pepper flakes in a small bowl. Add the sesame seeds and spring onion and serve. 16 To make dipping sauce: Combine the soy sauce, vinegar and hot pepper flakes in a small bowl. Add the sesame seeds and spring onion and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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