Heart Healthy from WakeMed Heart Center

Tempura Fried Squash Blossom

October 24, 2015 |

Recipe courtesy of William Dissen
as seen on episode “Pollinators”, season 5

with Green Pea & Chevre, Romesco Sauce, Pea Greens & Radish | (yield 4 portions)


  • 4 Yellow Squash Blossoms, stamen removed
  • 1 cup Chevre, softened
  • ½ cup Green peas, pureed
  • 2 Tbsp Roasted Garlic, pureed
  • 1 Tbsp extra virgin olive oil
  • 1 tsp Hot Sauce
  • Salt & Pepper to taste
  • 1 cup all purpose Flour
  • 1 cup Cornstarch
  • 3 cups Soda Water
  • Romesco Sauce
  • ¼ lb Radish, shaved thin
  • ¼ lb Pea Greens

Preheat a deep fryer to 350^F.
In a food processor, mix together the green peas, chevre, roasted garlic, hot sauce, evoo, and season to taste with salt and pepper. Process until smooth.
Scrape the chevre and green pea mixture into a piping bag, and cup the tip about the size of a dime.
Working very gently, fold back the sides of the squash blossoms and place the tip of the piping bag into the flower. Fill the cavity with the green pea and chevre mixture, and fold the sides of the flower up and around the filling. Place the stuffed flowers onto a sheet tray or plate and place into a refrigerator to chill for about 20 – 30 minutes (this can be done up to 8 hours ahead of time).
In a medium bowl, whisk together the AP flour, cornstarch and soda water until it is the consistency of pancake batter. Place into the refrigerator until needed.
To finish: spread about 1 cup of the romesco sauce across a large platter.
Holding the stem of the stuffed squash blossoms, dip them gently into the tempura batter, allow to lightly drain and gently place into the preheated deep fryer, working slowly to keep from splashing oil.
Fry for about 3-4 minutes, or until the tempura batter is set and crispy. Remove the fried squash blossoms from the deep fryer and place on a paper towel lined tray and season with salt and pepper.
Place the squash blossoms on top of the romesco sauce and garnish with the shaved radish and pea greens.

For the Romesco Sauce

(yield 3 cups)


  • ½ cup Olive oil
  • 3 cups Ciabatta bread , large dice
  • 1 cup Almonds, slivered
  • 10 cloves Garlic, chopped
  • 2 lb Plum tomatoes, large dice
  • 1 lb Roasted Red Bell Peppers
  • 1 Tbsp Red Pepper Flake
  • 1 Tbsp Sugar
  • 2 Tbsp Smoked paprika
  • 5-6 Tbsp Sherry Vinegar
  • Salt &Pepper to taste

Preheat oven to 350^F.
In a medium sauté pan, heat olive oil until hot and add bread and almonds. Cook until just beginning to brown. Stir in the garlic and red pepper flake and cook until aromatic, about 1 minute.
Place the contents of the sauté pan into a food processor and add the remaining ingredients. Puree until smooth.
Transfer the ingredients to a hotel pan and place in the preheated oven for 15-20 minutes, or until the edges of the sauce are beginning to caramelize. Allow to cool, stir together and refrigerate until needed

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