Stunning Ricotta-Stuffed Squash Blossoms with Sourdough Discard Tempura.

One of my all time favourite ways to use sourdough discard is in a sourdough discard tempura batter. These stuffed squash blossoms combine delicate flavours and a subtle sweetness, with a light golden crunch. The filling is made with ricotta that is whipped and mixed with lightly sautéed shallots, garlic, salt, olive oil, black pepper, basil, oregano and mint. This recipe calls for stuffed squash blossoms, but the batter is so easy and versatile. I encourage you to get creative and experiment with fish, vegetables, meat, olives, pickles.

What You’ll Need

  • Mixing bowls for the filling and the batter
  • Tweezers to remove pollen stem
  • Piping bag (optional but recommended)
  • Cast Iron pan for frying
  • Knife
  • Cutting board
  • Digital or infrared thermometer (optional but VERY helpful when frying)
  • Slotted spoon to pull out the blossoms
  • Tray or paper towel to drain the fried blossoms
Caption 3

Ingredients

For the ricotta filling:

  • 500ml ricotta (preferably drained overnight)
  • 1 shallot
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 sprig of basil
  • 1 sprig of mint
  • 1 sprig of oregano
  • Lemon juice
  • Salt and pepper to taste

For the sourdough discard tempura batter:

  • 100g cornstarch
  • 50g all-purpose flour
  • 75g sourdough discard
  • 1 pinch salt
  • 250ml sparkling cold water
  • Grapeseed oil for frying (or another high heat cooking oil)

Instructions

For the ricotta filling:

  1. Dice the shallot and garlic then sweat them in pan until translucent.
  2. Finely chop the herbs.
  3. In a bowl whisk the drained ricotta with the salt, pepper,  olive oil, and herbs.
  4. Add the shallot/garlic mixture to the ricotta and mix to incorporate.  
  5. Season the ricotta mixture with lemon juice.
  6. Gently pipe or spoon the ricotta mixture into the centre of the squash blossom and reserve them on a plate. 

For the sourdough discard tempura batter:

  1. Mix the cornstarch, flour and salt together. 
  2. Add the sourdough discard and mix lightly.
  3. While mixing, pour in the sparkling water and continue to mix until it resembles a crepe batter (a very loose batter). 

To fry the squash blossoms:

  1. Heat the oil to 375-400F (190-200C) in a heavy bottom cast iron skillet or dutch oven. 
  2. Lightly coat the stuffed blossoms in the batter allowing the excess to drip off. 
  3. Gently place the blossoms into the batter and let them fry for 2-3 minutes on each side. 
  4. Remove the blossoms from the pan and place them onto a paper towel.
  5. Season with salt and serve warm. 

Notes

  • If you are using home grown squash blossoms, pick them early in the morning. The blossoms open in the morning and you can shake out any bugs.
  • Using a pair of tweezers or your fingers reach inside and pull out the stamen (the little pollen stem located inside at the bottom of the blossom).
  • If possible, use a piping bag to fill your blossoms to avoid getting any filling on the outside (this will make them harder to fry).
  • Use a digital or infrared thermometer to help test the tempura of your frying oil.
  • Filling the pan with the tempura battered blossoms will lower the heat of the pan and the blossoms won’t fry very well. Instead, add them slowly and make sure the oil is hot when frying.
  • Only batter what you are going to put right into the pan to cook.
  • Drain well and roll on paper towel to drain excess grease from frying.
  • Season them with salt immediately after frying. The hot blossoms with absorb the salt better than if you allow them to cool after frying.
  • Sourdough discard tempura batter is versatile and fun. Try frying a few different things while your pan is hot and you have the batter.
  • BE CAREFUL! Frying anything in your kitchen has its risks, please be careful.

Recipe Card For Stunning Ricotta-Stuffed Squash Blossoms with Sourdough Discard Tempura:

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Sourdough discard tempura

Stunning Ricotta-Stuffed Squash Blossoms with Sourdough Discard Tempura.

  • Author: Matthew James Duffy
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Category: Sourdough discard
  • Method: Deep Fry
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

A delicious, easy and versatile recipe to use up sourdough discard. These stuffed squash blossoms combine delicate flavours and a subtle sweetness, with a light golden crunch.


Scale

Ingredients

For the Ricotta stuffing:

500ml ricotta preferably drained overnight
1 shallot
2 cloves garlic
2 tbsp olive oil
1 sprig of basil
1 sprig of mint
1 sprig of oregano
Lemon juice
Salt and pepper to taste

For the Tempura:

100g cornstarch
50g all-purpose flour
75g sourdough discard
1 pinch salt
250ml sparkling cold water
Grapeseed or other high heat oil for frying


Instructions

For the Ricotta Filling:

  1. Dice the shallot and garlic then sweat them in pan until translucent.
  2. Finely chiffonade (chop) the herbs.
  3. In a bowl whisk the drained ricotta with the salt, pepper,  olive oil, and herbs.
  4. Add the shallot/garlic mixture to the ricotta and mix to incorporate.  
  5. Season the ricotta mixture with lemon juice. 
  6. Gently pipe or spoon the ricotta mixture into the centre of the squash blossom and reserve them on a plate. 

For the tempura batter:

  1. Mix the corn starch, flour and salt together. 
  2. Add the sourdough discard and mix lightly.
  3. While mixing, pour in the sparkling water and continue to mix until it resembles a crepe batter (a very loose batter). 

To fry the squash blossoms:

  1. Heat the oil to 375-400F (190-200C) in a heavy bottom cast iron skillet or dutch oven. 
  2. Lightly coat the stuffed blossoms in the batter allowing the excess to drip off. 
  3. Gently place the blossoms into the batter and let them fry for 2-3 minutes on each side. 
  4. Remove the blossoms from the pan and place them onto a paper towel.
  5. Season with salt and serve warm. 

Notes

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Keywords: sourdough discard tempura, squash blossoms

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