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.
Ingredients
Scale
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:
- Dice the shallot and garlic then sweat them in pan until translucent.
- Finely chiffonade (chop) the herbs.
- In a bowl whisk the drained ricotta with the salt, pepper, olive oil, and herbs.
- Add the shallot/garlic mixture to the ricotta and mix to incorporate.
- Season the ricotta mixture with lemon juice.
- Gently pipe or spoon the ricotta mixture into the centre of the squash blossom and reserve them on a plate.
For the tempura batter:
- Mix the corn starch, flour and salt together.
- Add the sourdough discard and mix lightly.
- 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:
- Heat the oil to 375-400F (190-200C) in a heavy bottom cast iron skillet or dutch oven.
- Lightly coat the stuffed blossoms in the batter allowing the excess to drip off.
- Gently place the blossoms into the batter and let them fry for 2-3 minutes on each side.
- Remove the blossoms from the pan and place them onto a paper towel.
- Season with salt and serve warm.
Notes
Keywords: sourdough discard tempura, squash blossoms