SQUASH BLOSSOM PAKORAS

FOR THE FILLING

• 40 squash blossom flowers

• 8 ounces of cream cheese, softened

• ½ cup red onion, minced

• 1 medium serrano pepper, minced

• 2 tablespoons of currants or raisins

• 1 teaspoon toasted slightly crushed coriander seeds

• 1 tablespoon of unpeeled minced ginger

• Juice from one lemon

• 1 teaspoon salt

• 1 bunch cilantro

FOR THE BATTER

• ½ cup chickpea flour

• ½ cup rice flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 cups rice bran oil for frying Instructions:

To make the filling: Combine the cream cheese with onion, serrano, currants, coriander, ginger, lemon juice and salt.

Discard the bottom 2-inch stems of the cilantro bunch, mince the rest finely and mix into the cream cheese. Dividing the mixture into roughly 20 portions, stuff 2 to 3 teaspoons into each blossom and pinch close. Set aside until ready to fry.

In a medium-size bowl, whisk the chickpea and rice flour with water, salt, black pepper and 1½ cups of water. If there are any lumps, strain the batter. The mixture should be runny – add more water if needed.

To fry the blossoms: Bring the oil to 350 degrees in a wok or a Dutch oven. Dip each blossom into the batter and quickly drop it into the hot oil. Repeat with as many as can fit in the oil. Fry for 2 to 3 minutes or until golden brown then drain. Stuff each pakora into a fresh blossom and serve warm. Notes & variations:

• While most pakora batters are made with chickpea alone, adding rice flour lightens the flavor and the texture.

Feel free to use either chickpea or rice entirely.

• Replace the cream cheese with chevre or a combination of your favorite melting cheese like Swiss, Cheddar or Gruyere.

• Toast coriander seeds in a 300-degree oven for 5 minutes or over a hot skillet until the color changes slightly and an aroma emanates. To crush coriander seeds, use a light rolling pin.

Makes 20 pakoras