Fried Squash Blossoms Stuffed with Potato | Idaho Potato Commission

Fried Squash Blossoms Stuffed with Potato | Idaho Potato Commission

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Squash blossoms stuffed with a mint-flavored potato and soya chunks (a soy-based textured vegan protein/TVP) stuffing, dipped in a light, almost tempura-like chickpea flour batter and deep-fried....

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Ingredients

  • <span class="s2">22 squash blossoms</span>
  • <span class="s2">Vegetable oil, for deep frying</span>
  • 1/2 cup soy chunks
  • <span class="s2">1 1/2 cup hot water (see notes below)</span>
  • <span class="s2">1/2 teaspoon fennel seeds</span>
  • <span class="s2">1/2 tablespoon vegetable oil</span>
  • <span class="s2">1/2 cup red onion, chopped finely</span>
  • <span class="s2">1-2 green chilies, chopped finely</span>
  • <span class="s2">1” fresh ginger, grated finely</span>
  • <span class="s2">1/8 teaspoon ground turmeric</span>
  • <span class="s2">1/4 teaspoon paprika</span>
  • <span class="s2">1/8 teaspoon ground cinnamon</span>
  • <span class="s2">8.4 ounces (240 grams) Idaho® Yukon Gold potato, boiled and mashed</span>
  • <span class="s2">10 mint leaves, chopped finely</span>
  • <span class="s2">Salt, to taste</span>
  • <span class="s2">1/4 cup besan/chickpea flour</span>
  • <span class="s2">2 tablespoon rice flour</span>
  • <span class="s2">1/2 cup water</span>

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