Web Extra: Chef Sean Murphy's Stuffed Squash Blossoms

May is a month for some of the freshest produce around. In our May 2015 issue, we speak to five local chefs about their favorite spring ingredients you can find now (page 169). Chef Sean Murphy of The Savory Grain, never one to skimp on local veggies, shares his recipe for stuffed squash blossoms filled with mashed peas, goat cheese and lump crabmeat, finished with a mint, sweet pea crème fraîche. It’s spring on a plate.

Stuffed Squash Blossoms

Makes 8 fresh squash blossoms (serves 4)

Filling:

Ingredients:   

  • 3/4 cup of goat cheese, softened at room temperature
  • 1/2 cup of mashed peas
  • 1/2 cup of lump crabmeat (Be sure to check for shells and shell pieces!)
  • 1 egg yolk
  • 1/2 of a lemon, zested and juiced
  • 4 to 5 sprigs of thyme, with stems removed and leaves roughly chopped
  • A pinch of both fresh ground black pepper and kosher salt
  • Piping bag (or one large reclosable plastic bag)

METHOD — Making the Filling:

  1. Cook the peas in a sauté pan with butter, a pinch of salt and pepper. Mash them with a fork.
  2. In a medium bowl, combine the softened goat cheese, mashed peas, egg yolk, lemon zest and juice from half of a lemon, plus thyme, salt and pepper. Blend until smooth.
  3. Gently fold in the crabmeat. (Chef’s note: Some of the lumps will break up as you incorporate them in, and that is OK; you want some smaller pieces of crab throughout the filling, while maintaining as many larger pieces of crabmeat as possible while you are working it into the filling.)
  4. Transfer your filling into a piping or reclosable bag. If you are using a reclosable bag, be sure to trim one bottom corner of your bag.

METHOD — Filling the Blossoms:

  1. Gently insert the corner of your piping bag all the way to the bottom of the open end of the blossom, and pipe about 1 to 2 tablespoons of filling, depending on the size of the blossom; fill roughly 3/4 of each blossom. Lightly drape the ends of the petals end over end, in a crisscross pattern, covering the opening completely and sealing the filling into the blossom.
  2. Refrigerate the filled squash blossoms for a minimum of 30 minutes. Then place them in the freezer for 8 to 10 minutes immediately before frying.

Batter:

Ingredients:   

  • 1 cup of all-purpose flour and one teaspoon for dusting
  • 1/2 cup of cornstarch
  • 1/4 cup of pilsner (a lighter-style beer, like a Belgian white or Hefeweizen, etc.) or water
  • 1/2 lemon, zested and juiced
  • 1 cup of vegetable oil (Chef’s note: This measurement can vary, depending on the size of your cast iron pan; you want to get an even 1-inch layer of oil in your pan.)

METHOD — Making the Batter:

  1. Do not make the batter until after you have filled the squash blossoms (instructions below) and are ready to fry! Once you have stuffed your squash blossoms, in a medium-size bowl, combine flour and cornstarch.
  2. Begin slowly whisking in the beer until your batter has a pancake-like consistency.

Mint and Pea Crème Fraîche

Ingredients:      

  • 30 mint leaves, finely chopped
  • 1/2 cup of fresh peas, cooked and pureed
  • 1/2 lemon, zested and juiced
  • 1 cup of sour cream
  • 1/4 cup of heavy cream
  • Pinch of salt and pepper

METHOD — Making the Crème Fraîche:

  1. Cook the peas by pureeing them in a food processor. Allow them to cool.
  2. In a large mixing bowl, combine sour cream, heavy cream, salt and pepper, lemon zest and juice.
  3. Incorporate cooled peas into your mixing bowl with wet ingredients.
  4. Fold chiffonade mint, then set aside.

METHOD — Frying the Blossoms:

  1. Coat a large cast iron skillet with a 1-inch layer of vegetable oil, then heat over medium heat, until the oil reaches 350 degrees. Test your oil by dropping a dot of batter carefully into the oil; it should sizzle immediately without burning.
  2. Remove the blossoms from your freezer and dust them lightly with reserved flour on all sides. Shake off the excess.
  3. Dip the blossoms into the batter, rolling to evenly coat, letting excess batter drip off of each blossom.
  4. Immediately place blossoms into the skillet, cooking for about 45 seconds to 1 minute on each side until they reach a pale golden brown. Carefully turn on each side.
  5. Allow your squash blossoms to cool slightly. Transfer to a serving plate.
  6. Finish with 2 tablespoons of mint, pea crème fraîche and serve.