Stuffed Squash Blossoms with Romesco

September 27, 2012 by Kenmore

By Chef Chaz Andersson


preparation time
0 mins

cook time




0.5 cup Shredded Manchego (for blossoms)

2 teaspoons parsley chopped (for blossoms)

1 tablespoons breadcrumbs (for blossoms)

1 cup tempura flour (for blossoms)

0.25 cup cornstarch (for blossoms)

1 bottle of Goose Island 312 (for blossoms)

1 red bell pepper roasted and peeled (for Romesco)

1 clove of garlic (for Romesco)

3 tablespoons hazelnuts (for Romesco)

1 ancho chile soaked (for Romesco)

1 tablespoons Flemish Sour Ale (for Romesco)

0.25 cup extra virgin olive oil (for Romesco)


Method (for blossoms)

Combine the cheese, parsley and bread crumbs, and roll into pellets the size of the last digit on your index finger. Take the stem and the pistol off the blossom and insert the cheese pellet inside. Twist the top of the blossom petals to keep them together. Separately, mix the tempura flour and cornstarch and whisk in the beer. Dip the stuffed blossoms into the batter, and fry in oil at 375 degrees for about one minute, until crispy. Remove from the oil and drain on paper towels.

Method (for Romesco)

In a food processor, blend the peppers, garlic, nuts and sour ale into a paste. Slowly add the olive oil while the processor is running to emulsify. Stir in the chopped parsley.


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