I saw these squash blossoms and I had to buy them. I knew that I wasn’t going to stuff them with cheese like everyone else does so I came up with a delicious tasty kimchi potato filling. when I got out the squash blossoms I saw that they were tiny and would be hard to stuff……but I stuffed them anyway. Then I looked around and thought that I can use the same tasty filling to stuff onions so I did. I played around with the batter…..I kind of like it better thinner on the blossoms and thicker for the stuffed onions…..I don’t want to confuse anyone but will give you the thin batter recipe here (very thin batter was 1/2 c flour, 1/2 c. corn starch, 1/4 t salt, 1/4 t pepper, 1 egg and 1 cup very cold seltzer but this is very thin but very crisp…only good for the blossoms) Down below is the thick batter recipe…I think if your picking one..then it’s the one to do. Also don’t worry about buying squash blossoms………Only use them if you have them because they are expensive and the onion rings add a nice taste and are tastier.

Ingredients for around 20 servings

12 squash blossoms (you have to remove the yellow thing in the back of the flower…see in picture below)

1 medium or small sweet onion – peeled – cut across around 4 times to make thick onion rings

1 lb potatoes – peeled – cut in quarters – boiled till soft and mashed

3/4 cup kimchi

1 Tablespoon gochujang

1 Tablespoon rice wine vinegar

3/4 cup flour

1/2 cup corn starch

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 egg – lightly beaten

1 teaspoon baking powder

1 cup seltzer (very cold)

canola oil to fry

Directions

Get your oil on 350 degrees F.

If you didn’t prepare the potatoes do that now. Peel and quarter the potatoes. Cover well with water and bring to a medium boil till the potatoes are fork tender. (usually around 15 minutes…could be more or less depending on size and boil) (((I didn’t worry about boiling with salt because the ingredients we are adding have lots of salt in them)))

While the potatoes are cooking remove the yellow things from the inside of the flowers by splitting the flower down the middle and removing the yellow thing. Put them to the side.

By now the potatoes are done so add kimchi, vinegar and gochujang to mashed potatoes and put to the side. When cool enough to handle stuff the flowers first till you run out of flowers. Only purchase LARGE flowers because these tiny ones are very hard to stuff.

Use the rest of the filling to stuff onion rings. (one I double stuffed)

When your oil is hot you can make the batter. In a small bowl add the flour, corn starch, salt, pepper, egg, baking powder and seltzer. Mix well. USE A TONG and dip stuffed flower or onion in the batter and shake off the excess. Fry until golden and repeat till you are done.

These are very tasty and really different! These have a lot of flavor and I don’t really think you need a sauce……..but if you want…….a little sriracha mayo, a mild mustard or a sweetened soy ginger sauce might be tasty here!

Enjoy!