Fried stuffed squash flowers
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It begins with these, fresh from the garden, cleaned and dried.
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Then you take this from last week
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and do this with it
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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!
I\’ll have to try these someday. It looks good!
‘Twas!
I\’ve only had them once in Rome and they were awesome. I\’ll try this recipe, if I ever find squash flowers in Arizona. Maybe I should grow my own…
Do grow them. I think winter is the time in Arizona. Start now! Otherwise, ask at a farmer’s market, they’ll be happy to find another thing to sell.
You know this whole summer I was making a variant on squash blossom soup– I used a chicken broth base (4c), then added about 8 cups (uncut) of chopped blossoms, and maybe 2-4 baby tromboncino squash with salt and pepper, 1 onion and 2-3 cloves of garlic (which had been cooked lightly in butter before the whole soup started). It was so good!
@Julianna:
I don’t know what a tromboncino squash is! Soup sounds good, though. Healthier than frying the blossoms, which I don’t do for me, but often do for clients. They are gooood.