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Fried Squash Blossoms


Fried Squash Blossom Recipe:

As the weather warms up I start thinking about special seasonal vegetables you can only find in the spring or summer. Asparagus, ramps, heirloom tomatoes.. and one of my favorites… zucchini squash blossoms. They have a wonderful delicate flavor and are beautiful to the eye.


My favorite way to serve these is to stuff and then lightly fry them. The filling can vary. I’ve used goat cheese or bacon. You can get creative. This recipe was used at a large July 4th party at our property in Mendocino, California. It was created by Chef Rocco Hanson of Oui Cook. Whenever he made a batch of these that day… they were quickly consumed within minutes.  The recipe includes serving it with a freshly made tomato coulis (puree’ used as a cold sauce.) Once you’ve made a coulis from fresh tomatoes, you’ll add it to your menu of sauces.

When squash blossoms are available, please give this recipe a try. You can serve them with or without the tomato coulis.. but with is better!

Ingredients:

  • Zucchini squash blossoms

Blossoms Filling:

  • 2 cups Ricotta
  • 1 cup high quality Parmesan
  • 1 egg
  • salt/pepper
  • 1 cup sweet white corn kernels

Batter:

  • 1.5 cup flour
  • 3/4 cup sparkling mineral water

Tomato Coulis

In a blender…

  • 10 tomatoes, peeled and seeded
  • 2 TBSP red wine vineagar
  • 2 TBSP sugar
  • 1 TBSP black pepper
  • 1 cup good tomato fuice
  • 3/4 cup good quality olive oil (slowly added)
  • 1/2 cup chives
  • 1/2 cup basil

Method:

Remove pistol from blossom

Cut stem to the desired length.

Cook corn in salted water and remove kernels from the cob.

Mix Ricotta, egg, Parmesan cheese, and corn. Using a piping bag, pipe the filling into each squash blossom. You may do this step up to a day in advance.

In a separate bowl, mix flour and mineral water. Rest for 1/2 hour. Adjust consistency of the batter depending on how thick or thin you’d like it. Thinner is better so the delicate squash blossom isn’t overwhelmed with a heavy batter.  Dip each blossom into the batter. The batter will hold, just do not bunch blossoms up together. Coat well, let some fall off. Don’t make it too wet.

Heat olive oil until just before smoking point and cook blossoms a few at a time until golden. You may fry these in a pan or deep fry them. Place blossoms on a platter and spoon tomato coulis over it. Serve immediately.

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