Sunday, July 8, 2012
Fried zucchini squash blossoms
Our blossoms were organically grown so I didn't worry about pesticide but they did have a little dirt on them. After rinsing them and drying them on paper towels I cut the stem end off and took out the stamen inside.
I made a tempura-like batter with flour, one egg and some beer and seasoned it with salt and pepper. It was a thin batter like one makes for crepes. A thick batter would be too heavy on the delicate blossoms.
I poured canola oil in a small frying pan until it was about 1/2 inch deep. It should be hot enough that a little batter dropped in sizzles. After dipping each blossom into the batter and rolling it around to cover it, the blossom gets placed carefully into the hot oil. When the blossoms begin to turn a slight golden brown, I turned them over with tongs until the other side browned. Once they are all golden I took them out and let them drain on paper towels and sprinkled them with coarse salt while hot. Because the oil was the proper temperature when I put them in, the fried blossoms absorbed very little oil.
I'd never eaten fried zucchini squash blossoms so I have nothing to compare them too but these were delicious. It reminded me of a delicate tempura. I served them with some scallops that got the same treatment with the batter and frying. The sweetness of the scallops went very nicely with the tender squash blossoms.
I hope we'll be getting more blossoms in future CSA shares!