Fried Squash Blossoms
with crab and mascarpone
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Created by: Sabrina Russo
Crab and mascarpone stuffed zucchini blossoms bring fried squash blossoms to another level. They’re crispy, creamy and decadent.
- squash blossoms aka zucchini flowers -lump crab meat -egg -mascarpone cheese -lemon -basil -flour -beer -salt -vegetable oil
Whisk together cheese and egg. Stir in lemon juice and zest. Gently fold in basil and crab. Season with salt to taste.
Using a small spoon, carefully fill blossoms with crab mixture, keeping the petals as tight as possible.
Heat 1 inch of oil in a pot. Dip blossoms into flour-beer batter and fry 3-4 minutes or until crispy.