Summer Batter-Fried Squash Blossoms | VegNews

Ingredients

• For stuffing:
• 2 teaspoons sunflower oil
• ½ small yellow onion, finely chopped
• 1 teaspoon blackened garlic
• 1 Anaheim chile, roasted, seeded, peeled, and finely chopped 
• 1 vine-ripened tomato, seeded and finely chopped 
• 1 teaspoon salt
• ½ (15.5-ounce) can organic Great Northern beans, puréed
• 12 to 16 male squash blossoms
• For the batter:
• 4 cups sunflower oil, for frying
• ⅓ cup cornstarch
• 1 teaspoon baking powder
• ¼ cup plus 2 tablespoons white rice flour
• ½ cup sparkling water, cold
• Pico de gallo, for serving 
• Seed to Plate, Soil to Sky