Tempura Fried Squash Blossoms with Tomato Sauce

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This was absolutely delicious! The tempura batter was crisp and held the delicate blossoms and cheese filling together nicely. Don't let all of the steps discourage your trying this recipe. The process actually moved along quite well and created a knockout appetizer.

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My husband and I go to Provence a lot, and this recipe is exactly like what I often eat in the small bistros or higher-end restaurants. One difference is that not everyone stuffs the blossoms with cheese. I love it both ways, but often prefer the unstuffed version, as it's ighter and doesn't overwhelm the taste of the marinara sauce. It also makes it faster to prepare, which means I make it more often unstuffed during squash season.

And that marinara sauce is so ingredibly good, I'm starting to make it in batches and put it on everything! I'm giving this recipe to the guy at the farmstand who sells squash blossoms. Now instead of just asking me what I'm going to do with "those things", the other people in line will know where to get a copy of this great recipe and hopefully make it for themselves. Thanks Wolfgang!