Tempura Mushroom Stuffed Zucchini Blossoms
- Level: Easy
- Yield: 12 individual servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 178
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 18
- Sodium
- 403
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
Ingredients
12 zucchini blossoms, ideally, baby zucchini still attached and fanned out
2 minced shallots
2 cups roughly chopped shiitakes
2 cups roughly chopped cremini mushrooms
1/2 tablespoon minced fresh thyme
1 egg, beaten
2 tablespoons cold butter, chopped
1 tablespoon truffle oil
1 cup edamame
1/4 cup chopped chives
Salt and pepper to taste
2 cups rice flour
1 quart cold soda water
Canola oil to cook
Directions
- In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.