A few years ago, Ryan and I had a gift certificate to Sierra Mar restaurant, one of the most beautiful places on Earth. Just attaching that link makes me want to cry because of how badly I want to go back to that place! That night we had fried squash blossoms that had been stuffed with some kind of goat cheese mixture. I still remember the moment of biting into them, and then the two of us devouring the plate when we realized how unbelievably delicious they were. So many of my memories involve the food. Ryan can’t believe my ability to remember meals. Wish I could remember other things half as well!
I’d never actually seen squash blossoms in a store or at the farmers market that we used to go to, but all of that changed one day at the Hollywood Farmers’ Market, where there were stalls overflowing with blossoms. I knew I wanted to try a vegan version of what we’d eaten that night, so I looked on line and found this recipe from the amazing Tofu 666. I used that recipe for the tempura batter (minus the herbs), but I couldn’t find any recipes for stuffing that didn’t involve cheese. I ended up making my own, taking inspiration from Tofu 666’s descriptions of the many stuffings he’s used (they’ve stuffed a LOT of squash blossoms in that house!).
The batter was incredibly simple to make, and so was the stuffing. I used a pastry bag to stuff the blossoms with the “cheese” mixture, and then fried them – not the healthiest thing to eat, but man were these good! The picture of the finished product doesn’t really do these justice – it’s not that easy to make friend squash blossoms look super appealing. But you can’t judge a book by its cover!
I served these with a tomato panzanella salad and delicata squash bisque. They were so good that I made them again the following week, and we gorged ourselves on them until we felt sick. They’re pretty rich on their own, so next time I make them I’ll be sure to pair them with a salad or something light and maybe acidic. Or, I could just try to not eat the entire batch!
Seasoned Cream “Cheese” Filling for Stuffed Squash Blossoms enough for about 19 blossoms
Let Tofutti come to room temperature, and then mix all the ingredients together in a bowl. Scoop into a pastry bag fitted with a metal tip, and pipe filling into squash blossoms. Dip in tempura batter, and fry until golden. Drain on paper towels, sprinkle with a touch of salt and enjoy!
As you can see, this is a pretty basic recipe. I chose to keep it simple, but feel free to add whatever spices and herbs you like best.