Kitchen Secrets: How To Make Delicious Deep Fried Squash Blossoms
By: Sheri Wetherell
Published: August 5, 2015

Our favorite part of squash season is cooking up their delicious and tender blossoms. Once deep fried to a golden brown these beauties are a delight to have on your plate! We love them with a simple herbed goat or ricotta cheese filling enjoyed on their own or atop a green salad. But during salmon season we love these creamy smoked salmon belly-stuffed squash blossoms from Chef Shane Ryan at Matt’s in the Market located in Seattle’s historic Pike Place Market. These decadent blossoms are the perfect appetizer and are easier to make than you think! Watch the short how-to video to learn just how easy it is to make them.



Ingredients needed:
	For the filling:
	Smoked salmon (belly, if you can get it)
	Creme fraiche
	Tarragon
	Lemon
	For the batter:
	All-purpose flour
	Rice flour
	1 egg yolk
	Sea salt and freshly cracked black pepper
	Soda water
	Oil for deep frying