Stuffed Squash Blossom Tempura - Christina Cooks

Ingredients

• 8 large zucchini blossoms, rinsed, patted dry
• extra virgin olive oil
• 2-3 cloves fresh garlic, finely minced
• 1/2 yellow onion, diced
• sea salt
• generous pinch crushed red pepper flakes
• 1 cup cooked short grain brown rice
• 1 cup sprouted whole wheat flour or whole wheat pastry flour
• pinch sea salt
• 1 tablespoon kuzu, dissolved in a small bit of cold water
• 3/4-1 cup dark beer or sparkling water
• Avocado, camelina or sunflower oil, for frying
• 3-4 sprigs fresh basil, leaves removed, finely shredded