This is a great little appetizer using squash blossoms from the garden. Squash blossoms are simply the flowers from growing zucchini or squash. They are great for stuffing and frying. They can be used in a number of dishes and used a number of ways. I also thought this was a perfect way to use my pepita sauce ( pumpkin seed sauce ). I had a similar pepita sauce a week ago in Houston and thought of making my own version. The one I had was more green and had cilantro and fresh chiles and mine used dried chiles and patron tequila.
7 squash blossoms
1 cup of shredded pepper jack cheese
1/3 cup of shredded mozzarella
1 cup flour
1/2 cup of milk
1 cup of olive oil ( vegetable, grape seed oil, canola etc..)
2 tbsp olive oil
1 cup of roasted pumpkin seeds
1/2 onion sliced
4 garlic cloves
2 tsp ground cumin
4 dried Mexican chile's de-seeded
1 jalapeno sliced
1/4 cup of patron tequila ( can be omitted )
48 oz chicken stock
1 lime juiced
For the squash blossoms mix the two shredded cheeses together in a bowl. Open the flowers and take out the inner bud out. Take a bit cheese about 1 1/2 oz and stuff the squash blossom. Place the flour in one bowl, mix the egg and milk in another bowl and season each with a pinch of salt. Place the squash blossoms in the flour and then into the egg wash. Place the squash blossoms back in the flour and set aside until ready to fry.
For the sauce add oil, onion, garlic, dried chile, and jalapeno into a medium sauce pot on medium high heat. Saute for 3 minutes and then add cumin and garlic. Saute for another 2 minutes and then deglaze with tequila. Reduce by half and then add the chicken stock. Bring to a boil and reduce to a simmer. Add the pumpkin seeds and cook for another 5 to 10 minutes. Then transfer the sauce to a blender and blend until smooth. Season with salt and lime juice and set aside.
To fry the squash blossom simply add 1 cup of oil to a saute pan or cast iron and turn on medium high heat. If you don't have a thermometer add a pinch of flour into the hot oil to test if the oil is hot enough. The oil should start to move and cook the flour if it is ready. Place the squash blossoms into the oil and fry on each side for about 2 each side or golden brown. Scoop out the blossoms and drain onto a paper towel and season with salt.
To plate add a few spoonfuls of pepita sauce onto the plate and place the squash blossoms on top. Add a few sprigs of wild arugula and serve. I will have another recipe with the pepita sauce next.