Stuffed and Fried. Yum.

Fried Squash Blossoms: A Photo Essay
Begin by cutting 8 squash blossoms from the garden. Leave at least 1 inch of stem - you can trim it more later, but it really does help to have something to hold onto. Visually inspect for bugs or dirt and gently clean - most are relatively clean unless you just had a dust storm pass through. No need to wash.
In a small bowl, whisk together 1/2 c. water and 1/2 c. flour with 1 tsp. salt until smooth. Set aside.
Prepare filling:
2 oz. chevre (still not sure how to pronounce that one. I just say "goat cheese" if it comes up in conversation, but I like to write chevre when I get the chance),
2 oz. cream cheese
1 Tbsp. chopped fresh basil
1/2 tsp. salt (optional - the chevre is salty already)
Mix until smooth and well incorporated. Add chives if you want to.
(Just in case you cared to know, I'm salivating right now.)
Use a spoon or small spatula to put about 1 1/2 tsp. of filling in each blossom. Twist the ends of the blossom shut. Lick excess cheese mixture off fingers. Trim stems to 1 inch.
Heat about 1/4 inch of oil in a frying pan. Oil is ready when water spatters and sizzles like crazy.
Dip each blossom into the flour mixture, coating the blossom completely. This is where it's handy to have about an inch of stem to hang onto. Place blossom into hot oil. Fry until brown, then turn over.
When brown on both sides, remove to paper towels.
Salivate some more.
Eat the squash blossoms with circle of friends (see below) or by self (I'm never going to let another squash blossom go uneaten, by the way)
And now ... your very own amazing-looking, crazy-cooking, restaurant-booking food! (OK. That rhyming is a little over the top but I couldn't help myself.)

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