Vegan Summer Fried Squash Blossoms | VegNews

1. For stuffing, preheat a medium cast-iron pan over medium heat, until hot but not smoking. Add oil and onion and sauté for 3 to 4 minutes until onions begin to caramelize. Add garlic and chile and sauté for another minute, stirring to prevent burning. Add tomato and continue to cook for an additional 3 minutes. Add salt and stir.
2. Remove from heat, place in a small bowl, and let cool to room temperature.
3. In a food processor, add beans and process until smooth. Fold in onion mixture.
4. Remove stamen from each blossom and make a single cut lengthwise. Fill each blossom with approximately 1 tablespoon of stuffing mixture, then gently twist flower at top in a circular direction to seal in filling. Set aside on a sheet tray.
5. For batter, into a deep saucepan or cast-iron Dutch oven, pour oil, ensuring it’s at least 4 inches deep. Over medium to high heat, warm oil until hot, but not smoking. 
6. In a medium bowl, mix cornstarch, baking powder, and rice flour, then add water. Using a whisk, stir to ensure there are no lumps.
7. One at a time, dredge each stuffed squash blossom in batter until completely coated. Gently place in hot oil and cook until golden-brown, approximately 3 to 4 minutes. Remove from oil, and place on a paper towel-lined sheet tray to absorb any excess oil.  Repeat with remaining blossoms and then turn off heat.
8. Place 3 to 4 blossoms onto each plate and serve hot with pico de gallo.