Fried stuffed squash flowers
It begins with these, fresh from the garden, cleaned and dried.
Then you take this from last week
and do this with it
and you end up with this. Oh, we skipped the batter!
Crispest Batter for Squashflowers
40 g/ 1 ounce cornstarch/Maizena
40 g/1 ounce plain flour
pinch of salt
carbonated water/acqua frizzante
Put the dry ingredients into a bowl, then slowly whisk in enough of the sparkling water to make a slurry the consistency of light cream.
Dip the filled flowers into this, then put them immediately into hot olive oil in a frying pan. I use about 1 cm/3/8″ depth and try to turn just once, which keeps them their crunchiest.
I’ve another filling recipe coming up, which the neighbors loved, made of cous cous. They were really surprised!
6 comments August 21st, 2008
