(reprinted with permission)
Oro del Filosofo
Stuffed Squash Flower Fritters with Huitlacoche and Goat Cheese
-1/2 red. Onion, chopped fine
-3 cloves of garlic, chopped fine
-Several sprigs of fresh oregano
-1 small fresh hot pepper
(If your pepper is not hot enough supplement with whatever you’ve got, I used a dried, smoked pepper, soaked overnight in vinegar and oil, and then chopped)
-Approx. 1.5-2 c. huitlacoche (gently cut from cob and separated gently from silk and corn)
-(2 Tbsp.) of soft goat cheese (or cream cheese or other soft cheese)
-1/2 c. cornstarch
-1 t. baking powder
-1/2 c. flour (non-wheat if desired)
-3 t. milk (non-dairy, if desired)
-Salt, to taste
-4 large fresh squash blossoms stems attached (picked the morning of serving, when open. Store loosely in a large covered bowl in the fridge until needed)
Sufficient oil to float the stuffed blossomss
Chop onions and garlic and sauté until translucent.
Toss in peppers and oregano, as well as coarsely chopped huitlacoche (some other fungus like oyster mushroom would also work).
Let mixture cool.
In morning, pick squash blossoms.
Stir goat cheese in with huitlacoche mixture.
Carefully spoon mixture into squash blossoms.
Fold tips of blossoms over into a pear shaped package.
Scramble egg with milk.
Mix cornstarch, baking powder, salt and flour in shaking bag.
Gently roll stuffed squash blossoms in egg mixture, and then fluff them gently in flour mixture. Set on drying rack (like a cookie rack).
Let sit for 10 minutes, then repeat;
Keep cool until ready to serve, gently turning. Dust with flour again if egg soaks through.
Just before serving make sure oil is good and hot
Deep-fry one at a time until golden-brown, turning regularly.
Dry on rack or paper towel for 5-7 minutes, serve hot.