One of my favorite discoveries this summer has been squash blossoms. I happened by a stand at a farmer’s market and I’ve been hooked ever since. Many of the recipes that I found had cheese, and since I can’t have dairy I had to have a substitute. I came across a recipe for cashew cheese, and it looked easy, so I gave it a shot. It was good, but I wanted a little bit of flavor and I had some pesto that I made, so I decided to give it a try. It was amazing!!
I went to my mom’s house one day and went out in her garden and found that she was growing squash and had blossoms. I was so excited! So, I’ve been experimenting with this recipe for the past couple of weeks and I have finally found the balance of flavors from the cashew cheese to the breading ingredients. It is a fun project for a Sunday. It’s pretty easy, but there are some steps. I hope that you enjoy.
1 cup raw cashews, soaked at least 2 hours and drained
1-2 garlic clove(s)
1/4 cup basil pesto
1/4 cup water
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
1 teaspoon salt
Squash Blossom Ingredients:
12-15 squash blossoms
1/2 cup almond milk
1/2 cup gluten free all purpose flour
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon salt
Olive oil for frying the blossoms
Line a sheet pan with parchment paper, and set aside.
Wash each blossom gently. Make sure you look out for any bugs and dispose of them as you see fit.
Tear each leaf carefully to remove the pistil and make room to stuff the blossom.
Lay washed blossoms on paper towel on the counter top or cutting board.
Lay another paper towel on top and blot gently. Set aside.
To make the basil cashew cheese:
Add drained cashews, pesto, garlic cloves, salt, lemon juice, lemon zest, and water in a food processor and blend until well combined.
Place cashew cheese in a small bowl and set aside.
Place the almond milk in a bowl. Add the flour, thyme, garlic powder, and salt in a bowl or on a plate. Line a sheet pan, and set aside.
Take a blossom, spoon a teaspoon or enough cheese to fill about 2/3 full and twist the tops gently.
Set on the sheet pan. Repeat this process until all of the blossoms are stuffed.
Take a blossom dip it in the milk, shake to remove the excess milk, and roll into the flour. Set back on the sheet pan.
Repeat the process until all of the blossoms have been breaded.
Heat a cast iron skillet or a large frying pan on medium high heat. Add olive oil.
You can test if your pan is hot enough by dropping a little bit of the flour into the pan. If there are bubbles around it, then your pan is ready.
Place how many blossoms can fit in your pan.
Cook for 3-5 minutes on each side. Place cooked blossom on a plate or platter lined with a paper towel.
Repeat the process until all of the blossoms have been fried.