Stuffed squash blossoms or rellenong bulaklak ng kalabasa is really flowers full of kesong puti or feta cheese, fried chopped tofu, celery and spices then drizzled with batter and fried. A great healthy appetizer specifically for individuals who don’t like eating vegetables.
2 squares kesong puti, chopped ( chopped white-colored cheese or Feta )
2 squares tokwa or tofu, fried and chopped
2 cloves garlic clove, minced
2 Tablespoons of. spring onions, chopped
2 Tablespoons of. wansuy or coriander leaves or celery
1/2 teaspoon salt
1 /4 teaspoon pepper, ground
2 dozens (kalabasa) squash blossoms
1/3 cup all-purpose flour
1 /3 cup corn starch diluted in
1 cup cold water
2 computers whole eggs, beaten gently
1 cup oil for frying
How you can prepare Stuffed Squash blossoms:
- Inside a bowl, combine the kesong puti, tokwa, garlic clove, eco-friendly onions, wansuy, pepper and salt.
- Mix completely.
- Open squash petals and leaves and spoon enough mixture into each flower. Put aside.
- Mix flour, corn starch, eggs and water. Beat completely until smooth and creamy.
- Dip each stuffed flower within the flour mixture until completely coated.
- Inside a saucepan heat oil and deep fry each flower until golden brown.
- Serve hot with sweet chili sauce.