Recipe: Rustic Canyon’s Stuffed Squash Blossoms

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Squash Blossoms at the Santa Monica Farmers Market (The original image is no longer available, please contact KCRW if you need access to the original image.)
Tomorrow on Good Food Laura Avery interviews Jeremy Strubel, the new Executive Chef at Rustic Canyon. Jeremy was shopping for squash blossoms from Life’s a Choke Farm and he was kind enough to share his recipe for Stuffed Squash Blossoms. They are filled with goat cheese, ricotta, grated parmesan and fresh herbs. Keep reading for his recipe…
Stuffed Squash Blossoms
20 squash blossoms with the zucchini attached
2oz ricotta
2oz goat cheese
2 tbl chopped mint
2 tbl chopped marjoram
1oz grated parmeggiano-reggiano
1 tbl extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
Any tempura style batter
For the filling:
Remove the baby squash from the blossoms, rinse with water and dry off on paper towel. Grate the squash on a box grater into a bowl, season with the extra virgin olive oil and 1/4 tsp salt and the pepper. Place on a sheet pan with parchment paper and bake in a 375 degree oven for 8 minutes. Cool the squash down and incorporate with the remaining ingredients. Adjust the seasoning to your taste.
Now you can clean the blossoms by removing the stamen inside with small scissors or tweezers. Put the filling into a piping bag and fill the base of the inside of the blossom and twist the top to close it off. (See a video demo of this technique here.)
Prepare the batter of your choice and a small deepfryer or stovetop fryer with canola oil at a temperature of 350 degrees.
When the fryer is hot, fry for about 2 minutes or until crispy and warm in the middle.
Season with a pinch of salt when they come out of the fryer and enjoy while warm.