Preparation time: 40 minutes Cooking time: 20 minutes
Serving suggestions: Eat these beauties while they’re fresh and crispy and serve with a fresh salad dressed with olive oil and the lime juice from those limes you zested earlier. The tanginess pairs perfectly with the cheese filling and crispy beer batter. A good hit of chilli sauce doesn’t go unnoticed either. Our pick is a homemade roasted peach chili sauce.
• 20 squash blossoms
• 250 g queso fresco (fresh cheese) – or substitute for a 50:50 mix of ricotta and feta cheese
• Zest of 2 limes (or 1 lemon)
• 2 cloves of garlic, peeled and cut into rough chunks
• ¼ cup mint
• 2/3 cup parsley
• 1 large red Mexican chili (The ones that look like capsicums – a capsicum would work too if you can’t take the heat)
• 1 Tablespoon honey
• 40ml olive oil
• Salt and pepper to taste
• 2.5 cups plain flour
• 1 bottle or can of blonde beer (a lager would work well)
• Vegetable oil or similar (for deep frying)
1. Place the red chili directly onto the flame of your gas stovetop. When the skin becomes blackened and blistered rotate until all sides are equally roasted. Take it off the head and place it in a well-sealed plastic bag to sweat for 5 minutes. When cooled, remove from the plastic bag and peel off most of the blackened skin.
2. In a blender add all of the ingredients minus the cheese and blend to a thick paste.
3. Add the cheese and blend briefly to roughly mix it through.
4. Place the mixture into a sandwich bag, snip off a corner and pipe the mixture into the flowers. About 1 – 2 tablespoons depending on the size of the flower. (If you want to fit in more mixture, remove the bud before piping). Twist the tops of the flowers to keep the stuffing from falling out.