Tempura Fried Squash Blossom

Name: Tempura Fried Squash Blosson with Ratatouille and Basil Pesto
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 2 cups cherry tomatoes; 1/2 cup red wine vinegar; 1/4 cup sugar; 1 tsp black pepper; 1 pinch salt; 3 cups basil, packed; 1 cup parsley, packed; 1/4 cup toasted pine nuts; 3 cloves garlic; 2 Tbsp lemon juice; 3/4 cup olive oil; 1 tsp salt; 2 cups yellow onion, small dice; 1 cup yellow bell pepper, small dice; 1 cup red bell pepper, small dice; 2 cups diced tomato; 2 tsp garlic, minced; 1/2 cup oregano; 1/4 cup red wine vinegar; 1/4 cup olive oil; 2 tsp black pepper; salt to taste; 1 cup flour; 1 cup cornstarch; 1 egg; 1 tsp baking soda; 2 cups sparkling water; 1/2 cup pecorino; oil for frying; 30 squash blossoms

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

US Metric

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.