Stuffed Squash Blossom with Crab Creamless Corn
Recipe Courtesy Of The Team At Our Harvest
INGREDIENTS
Crab Creamless Creamed Corn
10 ears local corn
2 oz all-purpose flour
2 oz butter
1/4 cup garlic, sliced
1/2 Tbsp ground cumin
1 Tbsp kosher salt
3 cup corn stock (see recipe)
RICOTTA BLOSSOM FILLING
12 oz ricotta cheese
1 Tbsp lemon juice
1 Tbsp Old Bay
1 Tbsp parsley, chopped
1 Tbsp heavy cream
CORN STOCK INGREDIENTS
10 ears corn on the cob
1 yellow onion
2 ribs celery
2 bay leaves
TEMPURA BATTER INGREDIENTS
1 cup rice flour
1 cup all-purpose flour
1 cup corn starch
1/4 cup vodka
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp white pepper
1 1/2 cups water
2 cup soda water
PREPARATION
CORN STOCK
Remove corn from cob and reserve for the creamed corn. Rough-chop onion and celery
and place in pot along with cleaned corncobs and bay leaves. Cover with water and bring to a boil, then reduce to a simmer. Cook for one hour, then strain through a sieve. Discard the vegetables and reserve your stock.
TEMPURA BATTER PREPARATION
Combine all dry ingredients in a large mixing bowl. Create a well in the middle of your dry ingredients and pour all wet ingredients into well. Slowly whisk-dry ingredients from the sides of the bowl and continue until there are no lumps remaining.
CREAMLESS CORN PREPARATION
Place your butter and garlic into your pot and on medium heat to begin to sweat your garlic. When garlic is translucent, add your corn and cumin to the pot and cook for another five minutes. Add flour to your corn mix and fully incorporate until you cannot see any flour. Add your corn stock and salt. Cook for another 15 minutes or until corn stock has thickened. Fold in crabmeat at the very end.
RICOTTA BLOSSOM FILLING PREPARATION
Place all ingredients into your food processor and blend until smooth. Transfer your filling to a piping bag. Pipe your filling into your blossoms, filling only 3/4 of your blossom, leaving you room to pinch and twist the ends of the blossoms. Have your fryer filled with canola oil and set at 350°. Dip your filled blossoms into the tempura batter, coating completely, then gently place into your preheated oil. Fry until golden brown.