Light, crispy, savoury, and delicious – this appetizer makes glorious summer finger food.
FILLING
BLOSSOMS AND BATTER
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a bowl, combine filling ingredients.
- Fill each blossom with about 1 tbsp of filling.
- In a second medium bowl, whisk soda water into flour until just combined (a few lumps are fine).
- In Wok, heat 2” of vegetable oil over medium heat until a deep-fry thermometer reads 350° F (175° C).
- Lightly dust stuffed blossoms with flour and dredge, one-by-one, in batter.
- Gently place blossoms in oil and fry in batches, 2–3 minutes, until golden-brown, flipping once. Be careful not to over-crowd Wok.
- Place blossoms on paper towels to soak up excess oil. Season with Sea Salt and Pepper, and serve while still warm.
Per serving: Calories 60, Fat 2.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 6 g (Fiber 0 g, Sugars 0 g), Protein 4 g.
40 min
16 servings
$0.50/serving
FILLING
BLOSSOMS AND BATTER
40 min16 servings$0.50/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a bowl, combine filling ingredients.
- Fill each blossom with about 1 tbsp of filling.
- In a second medium bowl, whisk soda water into flour until just combined (a few lumps are fine).
- In Wok, heat 2” of vegetable oil over medium heat until a deep-fry thermometer reads 350° F (175° C).
- Lightly dust stuffed blossoms with flour and dredge, one-by-one, in batter.
- Gently place blossoms in oil and fry in batches, 2–3 minutes, until golden-brown, flipping once. Be careful not to over-crowd Wok.
- Place blossoms on paper towels to soak up excess oil. Season with Sea Salt and Pepper, and serve while still warm.
Per serving: Calories 60, Fat 2.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 6 g (Fiber 0 g, Sugars 0 g), Protein 4 g.
