Fried Squash Blossoms

Fried Squash Blossoms

Serves : 6 people

Prep time : 20 minutes

Cook Time : 15 minutes





Ingredients :

12 each squash blossoms

1 cup farmer’s cheese or ricotta studded with herb of choice

2 cups buttermilk

1 Farm Egg

2 cups Fritto Flour

For Fritto Flour :

4 cups Wondra Flour or Rice flour

1 1/2 cups Cornstarch

2 Tablespoons Powdered Sugar

2 Tablespoons Kosher Salt

1 teaspoons Cayenne

1 1/2 teaspoons Black pepper, fresh ground

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INSTRUCTIONS :

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  1. Pick the squash blossoms from your garden (“male blossom”) and check for bugs

  2. Remove the pollen on the inside of the flower

  3. Either drop a spoonful of cheese in the middle or if you are doing a large crowd use a piping bag it is faster

  4. Close petals around the cheese

  5. Whisk buttermilk and egg together and place in tall glass

  6. Place fritto flour in a wide pie pan. 

  7. Heat half canola oil and half olive oil in a heavy bottom pot to 330-340F don’t get it too hot or you get a bitter taste from the olive oil

  8. The oil should come up to half of the pot

  9. Next to it have a sheet tray with a rack to lay finished squash blossoms

  10. Optional a tray with paper towels layered up to soak up oil

  11. Dip the flower holding the stem into the buttermilk and egg mix

  12. Then lay in the fritto flour and sprinkle fritto flour over it until covered

  13. Place on a plate and wait for oil

  14. A couple at a time and fry until golden brown on each side

  15. Remove with a spider strainer or slotted spoon

  16. Let oil heat back up before you add more

  17. Sprinkle with sea salt and serve with charred corn salsa enjoy

For Fritto Flour :

Sift ingredients together and store in a sealed container in a dry place.

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Recipes from Five Marys Farms - pastured, all-natural meats from our family to yours.


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Enjoy! - from all of us at Five Marys Farms


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Crispy Corn Risotto Balls “Arancini”