Name: Crispy Squash Blossoms with Crab and Tarragon
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 15 blossoms
Ingredients: 5 cups neutral oil, such as peanut or canola; 4 tablespoons unsalted butter; 2 tablespoons chopped shallots (about 1 shallot); 1 tablespoon chopped garlic (about 3 cloves); Kosher salt and freshly ground black pepper; 1 cup whole-milk ricotta, drained of any excess water (see Cook's Note); 1/2 cup mascarpone; 1 tablespoon chopped chives; 1 tablespoon chopped tarragon; 1 tablespoon finely grated lemon zest; 1 pound jumbo lump crabmeat, picked over; 15 squash blossoms, bottoms trimmed; 1 cup all-purpose flour; 1 cup rice flour; 1 cup cornstarch; 1 tablespoon baking powder; 1 tablespoon kosher salt; 2 to 4 1/2 cups soda water

Directions

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Crispy Squash Blossoms with Crab and Tarragon

36m Easy 96%

CLASS

Special equipment:

deep-fry thermometer

For frying: Heat the oil in a large Dutch oven to 350 degrees F.
For the filling: Melt the butter in a small skillet over medium heat. Add the shallots, garlic and a large pinch of salt and sweat, stirring occasionally, until softened but not brown, 2 to 3 minutes. Season with salt and pepper and set aside to cool.
Mix together the ricotta, mascarpone, chives, tarragon and lemon zest in a large bowl. Stir in the garlic-shallot mixture and season with salt and pepper. Fold in the crabmeat. Chill in the fridge at least 15 minutes or up to 1 day before stuffing.
Shape 15 heaping tablespoons of the filling into ovals the size of the squash blossoms. Carefully open each blossom and gently nestle the pre-shaped filling inside, pressing the petals around the filling to seal. Keep refrigerated while you make the batter, or up to 1 day in advance.
Meanwhile, make the batter: Whisk together the all-purpose flour, rice flour, cornstarch, baking powder and salt in a large bowl. Gradually whisk in the soda water until it coats your fingers.
Dip each blossom in the batter and allow excess to drain off slightly. Working in 2 batches, carefully place the blossoms in the Dutch oven and cook until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the blossoms to a paper towel-lined plate, sprinkle with salt immediately and repeat with the remaining blossoms.

Cook’s Note

I find that Polly-O whole-milk ricotta is softer, sweeter and has a lower water content than other ricottas.

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Crispy Squash Blossoms with Crab and Tarragon

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