I mentioned in a recent post that squash blossoms were the first thing I had ever fried, and that they were wonderful. I was delighted to receive squash blossoms from our CSA two weeks in a row and even more delighted to finally eat them this evening.
The batter provides a light crunch to these babies, and the delicate texture of the blossoms screams of early summer. Better yet, they take mere minutes to prepare.
Recipe: Fried Squash Blossoms
- Squash blossoms (I had 10, but I’ve made as few as four at a time)
- White flour (1 cup or so)
- club soda (1 cup or so, again)
- vegetable oil (I mixed canola with olive oil)
- salt + pepper
How to do it:
OK, for the sake of full disclosure, I admit that I stuffed my blossoms to make them extra delicious. I had some leftover tofu-pesto alfredo in the fridge (recipe to appear here one of these days), which I mushed up with some goat cheese and spooned into the center of the blossoms. I have previously filled these guys with goat cheese and basil or ricotta with a little bit of pesto. It’s hard to go wrong with creamy cheese and fresh herbs. If you’d like to fill your blossoms, peel the petals back carefully and spoon the filling in. For smaller blossoms where a spoon would not do, I put my filling in a sandwich bag and cut the corner off so that I could pipe it into the little flowers.
Now back to the frying steps…
- Whisk flour lightly in a bowl to break up any lumps (not worth sifting, really). I added a little bit of chickpea flour tonight, but I don’t think it added much.
- Whisk in club soda until the batter is relatively thin, maybe like heavy cream that’s been beaten for a minute or so, just before it’s whipped.
- Add salt and pepper to taste. I used a very light sprinkle of cayenne pepper and a relatively hefty pinch of kosher salt.
- Heat 1/2 inch or so of oil in a skillet over medium heat. Heat it up until a drop of water sizzles and pops when dropped into the pan.
- Quickly dunk each blossom into batter and drop it in the pan. Fry for a minute or two on one side, then flip over (unless you want to get into deep frying, for which I have no advice)
- Remove from pan and drain on doubled up paper towels to remove excess oil. I flipped mine over to get both sides.
- Most important! Eat while hot! Enjoy!