CRISPY SQUASH BLOSSOMS WITH CRAB AND TARRAGON

Crispy Squash Blossoms with Crab and Tarragon image

Provided by Antonia Lofaso

Time 40m

Yield 15 blossoms

Number Of Ingredients 18

5 cups neutral oil, such as peanut or canola
4 tablespoons unsalted butter
2 tablespoons chopped shallots (about 1 shallot)
1 tablespoon chopped garlic (about 3 cloves)
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta, drained of any excess water (see Cook's Note)
1/2 cup mascarpone
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1 tablespoon finely grated lemon zest
1 pound jumbo lump crabmeat, picked over
15 squash blossoms, bottoms trimmed
1 cup all-purpose flour
1 cup rice flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon kosher salt
2 to 4 1/2 cups soda water

Steps:

For frying: Heat the oil in a large Dutch oven to 350 degrees F.
For the filling: Melt the butter in a small skillet over medium heat. Add the shallots, garlic and a large pinch of salt and sweat, stirring occasionally, until softened but not brown, 2 to 3 minutes. Season with salt and pepper and set aside to cool.
Mix together the ricotta, mascarpone, chives, tarragon and lemon zest in a large bowl. Stir in the garlic-shallot mixture and season with salt and pepper. Fold in the crabmeat. Chill in the fridge at least 15 minutes or up to 1 day before stuffing.
Shape 15 heaping tablespoons of the filling into ovals the size of the squash blossoms. Carefully open each blossom and gently nestle the pre-shaped filling inside, pressing the petals around the filling to seal. Keep refrigerated while you make the batter, or up to 1 day in advance.
Meanwhile, make the batter: Whisk together the all-purpose flour, rice flour, cornstarch, baking powder and salt in a large bowl. Gradually whisk in the soda water until it coats your fingers.
Dip each blossom in the batter and allow excess to drain off slightly. Working in 2 batches, carefully place the blossoms in the Dutch oven and cook until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the blossoms to a paper towel-lined plate, sprinkle with salt immediately and repeat with the remaining blossoms.