Photo: Iain Bagwell; Styling: Emma Star Jensen
YieldsServes 4 to 6 as an appetizer (serving size: 1 blossom)
AuthorJudy Rodgers
The squash blossoms Zuni Cafe chef Judy Rodgers made for the first Tasting were a revelation to diners. This lighter version is still satisfyingly stuffed with cheese and corn, but has the barest sheath of batter.

How to Make It

Step 1
1

Mix cheese, corn, onion, garlic, and 1/4 teaspoon each salt and pepper. Gently stuff each blossom with about 1 1/2 teaspoons filling and twist ends of petals closed.

Step 2
2

Pour oil into a medium, heavy pot or saucepan until 3 in. deep. Heat over medium-high heat until a deep-fry thermometer registers 360° to 375°.

Step 3
3

Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).

Step 4
4

One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.

Step 5
5

Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives or basil, and serve with lemon wedges if you like.

Ingredients

 1/4 pound fresh mozzarella, cut into 1/4-in. dice
  Kernels from 1 ear fresh corn
 1 tablespoon minced red onion
 1 teaspoon minced garlic
  About 1/4 teaspoon sea salt
  About 1/4 teaspoon pepper
 18 zucchini or butternut squash blossoms, with stems if you like
  Canola oil for frying
 1/2 cup buttermilk
 1/2 cup rice flour
  Snipped chives or small fresh basil leaves (or torn if large)
  Lemon wedges (optional)

Directions

Step 1
1

Mix cheese, corn, onion, garlic, and 1/4 teaspoon each salt and pepper. Gently stuff each blossom with about 1 1/2 teaspoons filling and twist ends of petals closed.

Step 2
2

Pour oil into a medium, heavy pot or saucepan until 3 in. deep. Heat over medium-high heat until a deep-fry thermometer registers 360° to 375°.

Step 3
3

Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).

Step 4
4

One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.

Step 5
5

Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives or basil, and serve with lemon wedges if you like.

Fried Squash Blossoms with Corn and Mozzarella