Basil Walnut Squash Blossoms with Red Pepper Sauce

It's squash blossom time again and while I have tried other ways of cooking them in the past, I find that dredging in batter and frying them until crisp and golden brown is the best way yet. Most likely you will not find these in stores but at a farmer's market. Be warned that they are usually a hot commodity and you must get there early to purchase the small supply that will be available to you. Often vendors don't even have them displayed so ask and feel like you're in some sort of secret food snob club.

Fresh basil, toasted walnuts and vegan cream cheese stuffed inside tender zucchini squash blossom flowers, dipped in a quick batter and fried until crispy. Serve with red pepper sauce for dipping.
One Year Ago Today Cake Doughnuts!

Basil Walnut Squash Blossoms
8 squash blossoms
1 tsp extra virgin olive oil
3 tbl walnuts, minced
3 garlic cloves, minced
6 oz vegan cream cheese
3 tbl roughly chopped fresh basil
1/4 tsp red pepper flakes
salt and pepper
8 squash blossoms
oil for frying

Saute the walnuts and garlic in olive oil until toasted. Transfer to a bowl and add the cream cheese, basil, red pepper flakes and season with salt and pepper.
Stuff each blossoms and twist to seal the flower leaves.

Rice Batter
1 cup brown or white rice flour
1 cup ice water
1 tsp sea salt

Whisk to combine. Let sit for 10 minutes before dipping.
 Preheat a pot of oil to 350. Dip each blossom in the batter and then in the oil. Fry until golden brown.

Red Pepper Sauce
1/2 cup for dipping
2 tbl extra virgin olive oil
1/4 cup minced yellow onion
1 large red bell pepper, seeded, small dice
2 garlic cloves, minced
6-7 fresh basil leaves, roughly chopped
salt and pepper

Saute the onion and red bell pepper in olive oil until the onion starts to caramelize, 10 minutes. Add the garlic, basil and season with salt and pepper. Cook 5-7 minutes more then transfer to a blender and blend until smooth. Taste and season with more salt and pepper.