Tahini & Smoked Squash in Their Blossoms
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Category
Appetizer
Servings
10 squash blossoms
Cook Time
40 minutes
Ingredients
2 lbs summer squash (yellow squash or zucchini)
3/4 cup Premium or Organic Tahini
1 tsp sea salt
juice of 1 lemon
1 garlic clove (more if you love garlic)
10 squash blossoms
1/2 cup seltzer
1/4 cup flour (gluten-free 1:1 also works, we like Renewal Mill)
1/2 tsp sea salt
about ¼ cup neutral oil, for frying
juice from ½ lemon
flaky sea salt
for the Tahini Smoked Squash Dip:
for the Stuffed Squash Blossoms:
Directions
Grill summer squash whole until charred and soft on the inside. (about 15-20 minutes) Blend charred squash chunks in a food processor with tahini, salt, lemon & garlic. Taste and adjust for seasoning by adding more tahini, salt or lemon. this will make extra filling which we love to eat as a dip! (delish)
Scoop smoked squash tahini dip into a ziplock bag and cut the corner (you just made a fancy piping bag!) Pipe into each blossom.
Add 1/4 inch of neutral oil to a frying pan with high sides. Turn up the heat. When it’s shimmering, place a small dollop of the dip into the oil. If it sizzles, you’re ready!
Meanwhile, stir together seltzer, flour and salt until smooth with no lumps. Dip blossoms into batter until coated. Using tongs, place coated blossoms into the oil, fry until golden on one side, flip, cook until golden on all sides. (about five minutes)
Remove from oil and sprinkle with flaky sea salt and squeeze of lemon. Enjoy!
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