Fried Squash Blossoms with Calabrian Chili Aioli

Craving a fried snack for movie night? Make this! Make it easier on yourself and use pre-made Tempura mix if you can. If not, use all purpose flour.

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Step 1

Heat several inches of vegetable or canola oil to 350-degrees.

Step 2

Clean the squash blossoms by removing any debris or bugs from inside the petals.

Step 3

Mix together all of the ingredients for the Calabrian chili aioli and set aside.

Step 4

Blend together the Boursin cheese, milk, salt and pepper. Place into a piping bag with a wide tip. Fill each blossom with a bit of the batter. Be sure not to overflow. Lightly twist the petals shut.

Step 5

Combine the sparkling water and tempura flour mix. Do not mix together all the way. Tempura batter should be somewhat lumpy. Make sure the water is ice cold too for a crispy crust.

Step 6

Dip each blossom into the batter and place into the hot oil. Fry for 2-3 minutes or until it achieves a golden color. Remove to a plate lined with a paper towel to drain and season immediately with salt.

Step 7

Enjoy with the Calabrian chili aioli!