Fried Squash Blossoms with Corn and Mozzarella

Ingredients

• 0.5 cup buttermilk 
• 4 servings canola oil for frying
• 1  kernels from ear corn fresh
• 1 leaves basil fresh snipped (or torn if large)
• 0.3 pound mozzarella cheese fresh cut into 1/4-in. dice
• 1 teaspoon garlic minced
• 0.3 teaspoon pepper 
• 1 tablespoon onion red minced
• 0.5 cup rice flour 
• 0.3 teaspoon sea salt 
• 18  butternut squash blossoms with stems if you like

Equipment

• paper towels
• sauce pan
• pot
• loaf pan
• kitchen thermometer
• slotted spoon

Directions

1. Mix cheese, corn, onion, garlic, and 1/4 teaspoon each salt and pepper. Gently stuff each blossom with about 1 1/2 teaspoons filling and twist ends of petals closed.
2. Pour oil into a medium, heavy pot or saucepan until 3 in. deep.
3. Heat over medium-high heat until a deep-fry thermometer registers 360 to 37
4. Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).
5. One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.
6. Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops.
7. Drain on paper towels. Season with salt, sprinkle with chives or basil, and serve with lemon wedges if you like.