Would you wear, smell or eat these flowers?
Known as squash blossoms, they also go by zucchini flowers (fiori do zucca), calabaza flowers (flor de calabaza), pumpkin flower, squash flower and they’re growing rampid in my front lawn where we innocently planted a pumpkin plant! Still no pumpkins, but an array for flowers, so we are eating them!!! Because it’s seasonal, delicious and SO VERSATILE!
They’re very beautiful and smell good, but I think they taste ever better! They are very delicate, si be very gentle handling them. I’m excited and getting creative with preparing them.
TIP: Pick them early in the day when they are fully opened. Will make it easier for stuffing.
Today @winecoach I made stuffed fried squash blossoms. The video is also up in my YouTube channel, watch here. If you’re here for the written version, it went something like this:
STUFFED SQUASH BLOSSOMS
WHAT YOU NEED:
- 15 squash blossoms, cleaned and de-stemmed.
FOR THE FILLING
- 1/2-3/4 cup of whole fat ricotta
- 1/4 cup Shredded mozzarella
- 1/2 cup grated Parmesan
- 4 oz is pancetta (or cut up bacon or sliced prosciutto)
- 1 egg, lightly beaten
- 1 cup of spinach, chopped
- Fresh parsley and basil, finally chopped
- Salt and pepper to taste
- Fry up pancetta and place over paper towel, allowing it to cool.
- Mix together egg, ricotta, cheeses, and seasonings in a bowl.
- Add in pancetta and place in a ziplock baggie or pastry bag, as to “pipe” the filling into the flower.
FOR THE BATTER:
- 1/2 cup all purpose flour
- 1/4 cup vodka
- 1/3 Sparkling water (Plus more as needed to get to desired consistency)
- Hefty Pinch of salt
- 1 tsp of baking powder
- Hefty pinch of salt
- Mix together flour, salt and baking soda.
- Add vodka and sparkling water until you get a runny but consistent batter, perfect for dipping. Might need a bit more sparkling water. Watch the video if confused.
- Open up each flower gently, but a whole on your ziplock bag and pipe the filling into each flower from the bottom up. You can also use a spoon to do this. Close each petal upon itself and twist the top.
- In a pan, add 3-4 cups of vegetable oil and allow it to get to 350°F.
- Hold each flower by the by the stem and dip one by one into batter. Use a rolling motion to ensure each corner of the flower is battered.
- Dip it in the hot oil, and turn it gently u too each side is golden brown, around 1-2 minutes per side. Place fried flowers on a plate covered with a paper towel. Sprinkle with coarse salt. Dip in warm marinara sauce. Smile – you’re eating a delicious delicacy!
@Winecoach and I really enjoyed it!
Watch the video on my YouTube channel!