Combine all filling ingredients except the blossoms in a bowl and mix until all ingredients are incorporated. Fill piping bag with this mixture and gill all 12 squash blossoms leaving enough room to twist the tops of each blossom to seal. Set aside.
Mix the dry ingredients together first, then add wet ingredients except oil. Place battered squash blossoms in deep fryer or in a pan in which there is enough oil to cook both sides evenly. Cook until a light golden brown color with a bit of crisp is apparent on the squash. Place fried blossoms on paper towel to drain excess oil. Finish with a tossed organic arugula and strawberry medley and favorite dressing.
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