Stuffed Squash Blossoms

Name: Stuffed Squash Blossoms (Wagmú Wanáȟča nakúŋ Wičháyažipa Tȟúŋkče Akáštaŋpi)
Cuisine: American
Ingredients: ½ cup masa or corn flour; ½ cup masa or corn flour; 12 to 16 squash blossoms, stems removed; 2 duck eggs, separated; Tamarack Honey Drizzle, or honey; ½ cup sunflower oil; Tamarack Honey Drizzle, or honey

Wagmú Wanáȟča nakúŋ Wičháyažipa Tȟúŋkče Akáštaŋpi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Every gardener knows that late summer brings a bumper crop of zucchini and summer squash blossoms. These beautiful blossoms are far less delicate than they look. Try them stuffed with our Smoked Whitefish and White Bean Spread for an appetizer or light meal.

Ingredients

12 to 16 squash blossoms, stems removed
½ cup Smoked Whitefish and White Bean Spread
2 d

Americas
United States
Starter
Fish course
Gluten-free
Pescatarian
Summer

Method

Lay the blossoms on a dry surface. Gently open each blossom and, using a tablespoon and your fingers, insert just enough of the spread to fill the blossom. Twist the blossom end to close and secure the filling.

In a medium bowl, whip the egg whites into stiff peaks. In a separate bowl, whip the egg yolks until pale. Gently fold the yolks into the whites, being careful not to deflate. Sp