Stuffed daylily fritter recipe with beer batter
Experience the unique and delightful flavors of daylily fritters. This recipe combines freshly harvested daylily buds with a creamy ricotta filling, encased in a light and crispy beer batter. Fry them to golden perfection for a mouthwatering treat that captures the essence of summer.
Ingredients
- 10-15 Cleaned daylily buds with stamens removed
Filling
- 1/2 cup ricotta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon honey preferably chili-infused
- 1 small jalapeño finely chopped
- 1 egg
Beer batter coating
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup beer light lager works well, but you can try other options too
- 1 egg
- extra flour for rolling before breading
- Optional: 1/2 teaspoon everything spice
- 1/2 - 1/3 cup vegetable oil or another high smoke point oil
Instructions
- In a small bowl, combine the ricotta cheese, salt, pepper, honey, chopped jalapeño, and one egg. Mix well until all ingredients are incorporated. This will be the filling for your daylily fritters.
- Remove the stamens of the daylily bud.
- Gently open each daylily bud and stuff it with a small spoonful of the ricotta filling. Gently press the edges of the bud together to seal it. Repeat this process for all 10-15 buds.
- In a separate mixing bowl, prepare the beer batter coating. Combine the flour, salt, pepper, and optional everything spice. Whisk in the beer and one egg until you have a smooth batter.
- Heat a large skillet or frying pan over medium heat and add enough oil to coat the bottom of the pan.
- Roll each daylily fritter in flour individually. This helps the batter stick to the bud.
- Dip each stuffed daylily bud into the beer batter, making sure it's evenly coated. Allow any excess batter to drip off before carefully placing the bud in the hot oil. Repeat for the remaining buds.
- Fry the fritters for about 3-4 minutes on each side, or until they turn golden brown. Use a slotted spoon or tongs to flip them gently. Be cautious not to overcrowd the pan; cook the fritters in batches if necessary.
- Once the fritters are cooked, transfer them to a paper towel-lined plate to drain excess oil.
- Sprinkle a tiny bit of salt to finish and serve the daylily fritters while they're still warm. They can be enjoyed as is or paired with a dipping sauce of your choice.