Cottage Cheese Ragoons

Directions

• 1

  Blend the cottage cheese for about 30 seconds, or until completely smooth. Transfer to a bowl, add the soy sauce, sesame oil, garlic powder, scallions, and crab, and mix well.

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• 2

  Transfer the filling to a piping bag and refrigerate until ready to use.

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• 3

  Mix the cake flour, water, and egg until combined. Refrigerate for at least 30 minutes before using.

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For Squash Blossoms:

• 1

  Carefully open each squash blossom and pipe in the cottage cheese rangoon filling.

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• 2

  Gently twist or fold the top of the blossom closed.

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• 3

  Dip each stuffed blossom into the cold tempura batter, allowing the excess to drip off.

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• 4

  Fry in 350°F oil for 1–2 minutes, or until light, golden, and crispy.

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For Wonton Rangoons:

• 1

  Place about 1 tablespoon of filling in the center of a wonton wrapper. Lightly wet the edges with water and fold into your favorite rangoon shape, pressing firmly to seal.

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• 2

  Fry at 350°F until golden brown and crispy.

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• 3

  Serve hot with sweet chili sauce for dipping.

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