Fried Squash Blossoms Stuffed with Potato | Idaho Potato Commission

Ingredients

• 22 squash blossoms
• Vegetable oil, for deep frying
• 1/2 cup soy chunks
• 1 1/2 cup hot water (see notes below)
• 1/2 teaspoon fennel seeds
• 1/2 tablespoon vegetable oil
• 1/2 cup red onion, chopped finely
• 1-2 green chilies, chopped finely
• 1” fresh ginger, grated finely
• 1/8 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cinnamon
• 8.4 ounces (240 grams) Idaho® Yukon Gold potato, boiled and mashed
• 10 mint leaves, chopped finely
• Salt, to taste
• 1/4 cup besan/chickpea flour
• 2 tablespoons rice flour
• 1/2 cup water