Earlier this summer, I wasn't sure we'd have any squash blossoms -- it's been a rough growing season this year with the endless rain. But in the last week or so, we finally have blossoms, and that means Fritto Misto along with some button mushrooms along for the ride. The squash blossoms were carefully rinsed inside and out (you never know who is sleeping in there), and then stuffed with a mixture of vegan cream cheese, shallots, nutritional yeast, salt and pepper.
The recipe has evolved over the years, here's the latest version...
1/2 cup Einkorn flour
1/2 cup brown rice flour
1/2 tablespoon baking powder
1 tbs. cornstarch
1/4 tsp. smoked paprika
salt & pepper to taste
1 cup water
Canola oil for frying
Sift the flours, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the water, salt, pepper and smoked paprika. Allow to rest for a few minutes. Additional water may be needed to adjust thickness.
In a wok or large pot, heat the oil to 375F, dredge the veggies in the batter and carefully drop in the oil.
Cook until until golden brown (about 3-5 minutes).
The dipping sauce is Vegenaise, garlic and smoked paprika.