Tempura Fried Squash Blossom

with Ratatouille and Basil Pesto

Tempura Fried Squash Blosson with Ratatouille and Basil Pesto

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Dinner, Lunch, AppetizersDifficulty: Medium
Servings

4-5

servings
Prep time

40

minutes
Cooking time

40

minutes

Chef Derick recommends pairing Sangiovese or Blend 24 with this amazing dish. The high acid in the ratatouille, tomato gastrique, and basil pesto complements the subtle tannin structure in both of these wines.

Cook Mode

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Ingredients

  • Tomato Gastrique
  • 2 cups 2 cherry tomatoes

  • 1/2 cup 1/2 red wine vinegar

  • 1/4 cup 1/4 sugar

  • 1 tsp 1 black pepper

  • 1 pinch 1 salt

  • Basil Pesto
  • 3 cups 3 basil, packed

  • 1 cup 1 parsley, packed

  • 1/4 cup 1/4 toasted pine nuts

  • 3 cloves 3 garlic

  • 2 Tbsp 2 lemon juice

  • 3/4 cup 3/4 olive oil

  • 1 tsp 1 salt

  • Ratatouille Sauce
  • 2 cups 2 yellow onion, small dice

  • 1 cup 1 yellow bell pepper, small dice

  • 1 cup 1 red bell pepper, small dice

  • 2 cups 2 diced tomato

  • 2 tsp 2 garlic, minced

  • 1/2 cup 1/2 oregano

  • 1/4 cup 1/4 red wine vinegar

  • 1/4 cup 1/4 olive oil

  • 2 tsp 2 black pepper

  • salt to taste

  • Tempura Batter
  • 1 cup 1 flour

  • 1 cup 1 cornstarch

  • 1 1 egg

  • 1 tsp 1 baking soda

  • 2 cups 2 sparkling water

  • 1/2 cup 1/2 pecorino

  • oil for frying

  • Additional Ingredients
  • 30 30 squash blossoms

  • 1 cup 1 zucchini, large dice

  • 1 cup 1 eggplant, large dice

  • 1 cup 1 red onion, small dice

Directions

  • Tomato Gastrique
  • Place the tomatoes, red wine vinegar, sugar, salt, and pepper in a sauce pot on high heat.
  • Boil it high and quickly to reduce the liquid into a syrup without completely breaking the cherry tomatoes, stirring frequently
  • Basil Pesto
  • Place the garlic, lemon juice, olive oil, and salt in a food processor
  • Blend until garlic is finely chopped
  • Add the basil and pine nuts and pulse until incorporated
  • Ratatouille Sauce
  • Sweat onions, bell peppers, and garlic on medium-low heat
  • Add tomatoes, oregano, red wine vinegar, olive oil, pepper, and salt
  • Reduce heat and simmer
  • Add zucchini, eggplant, and red onion and simmer for 15 mins, or until vegetables begin to soften
  • Pulse sauce in a blender and stuff squash blossoms liberally
  • Tempura Batter and Frying
  • Heat oil to 325-375°F
  • Whisk flour, cornstarch, egg, baking soda, and pecorino together
  • Add sparkling water and whisk until all ingredients are incorporated
  • Dredge stuffed squash blossoms
  • Deep fry until golden brown
  • Assembly
  • Spread basil pesto and tomato gastrique on the plate
  • Top with 4-5 fried squash blossoms

Notes

  • For another spin on this recipe, skip the squash blossoms and use the sauces for pasta with chicken. Cook 4 chicken breasts and 1lb of pasta. For assembly, ladle ratatouille sauce over pasta and place chicken on top. Drizzle pesto and tomato gastrique on the chicken.

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Pairing Suggestions

Chef Derick recommends pairing Sangiovese or Blend 24 with this amazing dish. The high acid in the ratatouille, tomato gastrique, and basil pesto complements the subtle tannin structure in both of these wines.

Sangiovese
Red Wine Blends
2024-07-19T10:34:47-07:00July 11th, 2024|Categories: Appetizer, Blend 24, Entrée, Lunch, On the Menu, Recipe, Sangiovese, Summer|Tags: , , , , , |0 Comments

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