Stuffed Squash Blossoms with Vegan Cream Cheese, Scallions, and Chives

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INGREDIENTS

• 8 squash blossoms

• 1 cup vegan cream cheese

• 1/2 cup sliced scallions

• 1/3 cup finely chopped chives

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1/2 cup all-purpose flour

• 1/2 cup sparkling water

• Olive oil or canola oil (for frying)

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RECIPE

1. Gently rinse the squash blossoms under cold water and pat them dry with a paper towel.

2. Carefully remove the stamens from inside the blossoms to create space for the filling.

3. In a medium bowl, combine the vegan cream cheese, sliced scallions, finely chopped chives, salt, black pepper, olive oil, and lemon juice.

4. Mix until all ingredients are well combined and the filling is smooth.

5. Using a small spoon or a piping bag, carefully fill each squash blossom with the vegan cream cheese mixture.

6. Be gentle to avoid tearing the delicate petals.

7. Twist the ends of the blossoms slightly to seal the filling inside.

8. In a small bowl, mix the all-purpose flour and sparkling water until a smooth batter forms. The batter should be slightly thick but still fluid.

9. Heat a generous amount of olive oil in a large skillet over medium heat.

10. Dip each stuffed squash blossom into the batter, ensuring it is fully coated.

11. Allow any excess batter to drip off before placing the blossom in the hot oil.

12. Fry the blossoms in batches, being careful not to overcrowd the skillet. Cook for about 2-3 minutes on each side or until they are golden brown and crispy.

13. Use a slotted spoon to transfer the fried blossoms to a paper towel-lined plate to drain any excess oil.

14. Transfer the cooked stuffed blossoms to a serving platter.

15. Serve warm as an appetizer or side dish, garnished with extra chopped chives if desired!