80 minutes
A delightful and crunchy appetizer featuring tempura-fried squash blossoms stuffed with a savory eggplant and almond filling.
Eggplant, medium
each
Slivered Blanched Almonds
cups
Umami Powder
tablespoons
Basil, minced
tablespoons
tablespoons
Lemon Juice, fresh
tablespoons
teaspoons
to taste
Squash Blossoms, large, stems intact, pistils removed
each
for frying
Flour
cups
Club Soda, chilled
cups
1. Roast Eggplant
Preheat your oven to 425°F and prepare a baking sheet. Place the whole eggplant on the baking sheet and roast it in the oven for about 45 minutes until it becomes soft and its skin wrinkles. Once the eggplant is roasted, let it cool for about 10 minutes until it is easy to handle.
2. Prepare Eggplant Filling
After the eggplant has cooled, slice it open and scoop out the flesh, discarding the skin. Place the flesh in a fine-mesh strainer over a medium bowl, pressing gently to remove excess moisture. Measure out 1 cup of this prepared eggplant flesh and transfer it to a food processor. Add the slivered almonds, Umami powder, minced basil, yellow miso paste, fresh lemon juice, cayenne pepper, and a pinch of kosher salt to the processor. Blend the ingredients until they are well combined, forming a smooth mixture.
3. Stuff Squash Blossoms
Gently stuff each squash blossom with a heaping tablespoon of the eggplant mixture, being careful not to tear the delicate petals.
4. Heat Oil
While you stuff the blossoms, heat 2 inches of vegetable oil in a Dutch oven to 350°F.
5. Prepare Tempura Batter
In a large bowl, whisk together 1.25 cups of flour, 1 teaspoon of salt, and 0.75 cup of chilled club soda to create a light, airy batter.
6. Fry Blossoms
Dip each stuffed blossom into the batter, ensuring it is fully coated, and then carefully lower it into the hot oil. Fry the blossoms in batches, maintaining the oil temperature at 350°F, until they are golden and crispy, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain any excess oil.
7. Serve
Serve these crispy eggplant-almond tempura blossoms immediately, perhaps with an extra squeeze of fresh lemon juice to enhance the flavors.
Maintain the oil temperature between 350-375°F (175-190°C) for frying. Use a thermometer to monitor and adjust as needed.
The batter should be cold and relatively thin; it's okay if there are lumps, which can create a more interesting texture. Use ice-cold sparkling water or beer for a lighter, crispier batter.
Before battering, sprinkle the eggplant slices with salt and let them rest for about 30 minutes to draw out excess moisture and bitterness. Pat them dry afterward to ensure the batter adheres properly.
Choose small to medium-sized eggplants with smooth skin and no blemishes. The smaller ones tend to be less bitter and have thinner skins, which is ideal for tempura.
Serve tempura immediately, or keep it warm on a wire rack in a low oven without stacking to maintain crispiness.
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