You know you want them. You’ve seen them everywhere. They are as good as they look, and just as addictive as you’ve feared. We are proud to partner with area restaurants in the summer that feature our beautiful blossoms, particularly L’Amante, who has been our longest standing restaurant partner – 11 years and counting! Both Half Pint Farm and L’Amante are featured in the new cookbook by Tracey Medeiros called the Vermont Farm Table Cookbook, and I’m not sure how she did it, but Tracey was able to coax his famous squash blossom fritters recipe out of Kevin, and now you get to have these at once crispy, oozy, sweet, salty, fragrant and romantic blossoms for yourselves. Indulge!
Squash Blossom Fritters with Taleggio, Truffle Oil and Honey
- 8 c. canola oil
- 2½ c. all-purpose flour
- 1½ c. soda water
- 4 ice cubes
- 12 squash blossoms
- 4 ounces Taleggio or Brie cheese cut into 12 equal pieces
- ¼ c. white truffle oil, or to taste
- ½ c. Vermont honey, or to taste
- Place the oil in a heavy-bottomed stockpot and heat to 350º F.
- In a medium bowl stir together 2 cups of the flour and the soda water until the mixture resembles a thin pancake batter. Add the ice cubes and set aside.
- Place the remaining ½ cup flour in a shallow bowl. Carefully open the squash blossoms and remove the stamen (tweezers work well) from inside the blossom. Stuff each blossom with a piece of cheese and gently twist the end of the blossom to enclose the cheese. Dredge the blossoms in ht flour then quickly dip in the batter to thinly coat.
- Immediately place three or four blossoms in the hot oil and fry until golden brown, about 2 minutes per side. Using a slotted spoon, remove the blossoms and drain on paper towels. Season with salt to taste. Repeat with the remaining blossoms. Place three squash blossom fritters on each serving plate, drizzle with the truffle oil and honey, and serve immediately.