Stuffed Squash Blossoms

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Small-diced red pepper
2 tablespoons	30ml	Small-diced zucchini
2 tablespoons	30ml	Small-diced red shiitake mushrooms
2 tablespoons	30ml	Small-diced onions
1/2 cup	73g / 2.6oz	Ricotta cheese
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1		Egg - beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Squash with blossoms intact
		Oil - for deep frying
		Roasted Red Pepper Coulis
1 lb	454g / 16oz	Red peppers - roasted, peeled,
		Seeded, and roughly chopped
1 tablespoon	15ml	Diced shallots
1/2 cup	118ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tempura Batter
1 lb	454g / 16oz	Flour - (3 cups)
1/2 lb	227g / 8oz	Cornstarch - (1 1/2 cups)
2 tablespoons	30ml	Baking powder
1 tablespoon	15ml	Baking soda
1 teaspoon	5ml	Salt
2		Eggs - beaten
1 cup	237ml	Ice cubes
1 1/2 cups	297g / 10oz	Club soda - or less
1/4 cup	15g / 0.5oz	Flour - for dredging

Recipe Instructions

Heat the olive oil in a medium saute pan, add the diced vegetables and season with salt and pepper. Cook for 2 minutes. In a bowl, combine the vegetables, cheeses and egg. Adjust the seasonings. Set aside.

Carefully clean the squash blossoms free of dirt and split the squash end in half lengthwise (not cutting it free from the blossom) to open it up for better cooking. Open the blossom end and divide the filling among the blossoms, closing the end back up after it has been stuffed. Prepare the coulis and tempura batter.

Roasted Red Pepper Coulis: Cook all the ingredients in a large saute pan for 20 minutes and puree until smooth. Strain for a more refined sauce. Adjust the seasonings.

Tempura Batter: Combine all the dry ingredients in a bowl. With a whisk, work in the eggs, ice cubes and 1 cup of the club soda until you reach a thick, bubbly, pancake batter-like consistency.

Heat the oil for deep frying. Carefully dredge the stuffed blossoms in 1/4 cup flour, shaking off the excess. Dip them individually into the batter, and into the fryer. Turn them gently as they fry. Fry until golden and hot in the middle, about 5 minutes. Place atop the red pepper coulis and serve.

This recipe yields 2 entree portions or 4 appetizer portions.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2175 broadcast 05-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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