I have some very fresh zucchini blossoms with baby zukes attached.
- Thread starter dawn_mo
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I have a recipe by Julia, where she whittles down the baby zuke so it will cook as quickly as the
blossom, then makes a stuffing with the shaved zucchini, onions and rice, and stuffs the flower. Then she braises them. I'll post it when I get home, if you'd like.
I've never tried it, because it's so much easier to deep-fry them in beer batter.
blossom, then makes a stuffing with the shaved zucchini, onions and rice, and stuffs the flower. Then she braises them. I'll post it when I get home, if you'd like.
I've never tried it, because it's so much easier to deep-fry them in beer batter.
dawn_mo
Well-known member
Joe, would you mind sharing your beer batter recipe?
I am going to try stuffing the flowers with cheese and cilantro and leaving the baby zukes on, and see what happens. Then serving them with fresh salsa and guacamole. I tasted some really good fresh salsa this morning and it has me craving it now. Well these may not be diet food, but they are better than chips and salsa.
I am going to try stuffing the flowers with cheese and cilantro and leaving the baby zukes on, and see what happens. Then serving them with fresh salsa and guacamole. I tasted some really good fresh salsa this morning and it has me craving it now. Well these may not be diet food, but they are better than chips and salsa.
Not at all, but it will have to wait until I get home this evening. If you can't wait, just beat an
egg. Add flour to make a paste (1/2 cup? 1 cup? Sorry.), salt and pepper, and dilute it to the desired consistency with beer.
I'll post the real recipe later, but I'm sure you can wing it for this evening.
Now I'm also thinking you could use a chile relleno-type of batter on them, with the egg whites beaten separately, since you're on a Mexican roll.
egg. Add flour to make a paste (1/2 cup? 1 cup? Sorry.), salt and pepper, and dilute it to the desired consistency with beer.
I'll post the real recipe later, but I'm sure you can wing it for this evening.
Now I'm also thinking you could use a chile relleno-type of batter on them, with the egg whites beaten separately, since you're on a Mexican roll.
J
jadaore
Guest
Well, this kinda defeats the pretty part, but sliced, sauteed in butter and scrambled with eggs
and goat cheese and whatever else strikes your fancy (ie mushrms)is a fave at our house. Sprinkle with chives and serve with fabulous tomatoes, sliced, and some rustic bread toasted.
and goat cheese and whatever else strikes your fancy (ie mushrms)is a fave at our house. Sprinkle with chives and serve with fabulous tomatoes, sliced, and some rustic bread toasted.
Dawn, here's Richard Olney's fritter batter, very different.....
He doesn't mention zucchini blossoms but I have used this batter for them and they were wonderful.
FRITTER BATTER
3/4 cup flour
Salt
2 eggs, separated, whites set aside
2 Tbs. olive oil
3/4 cup warm beer
Whisk the dry ingredients with the yolks and beer, working from the center out and whisking only long enough to produce a smooth batter. Leave in a warm place for at least an hour before using. Just before using, beat the egg whites until the peaks hold and fold them gently into the batter.
The hour's rest is very important. Any elasticity will cause the batter to shrink while cooking. The thickness of the batter is a question of personal taste--a relatively thin batter will fry more crisply but a crtain amount is inevitably dispersed in the oil; a thicker batter will adhere better but produces a thicker, spongier coating.
VEGETABLE FRITTERS
Vegetables for frying:
Quartered artichoke hearts, raw and rubbed with lemon if young, parboiled if older
Asparagus tips, parboiled but still firm
Green beans, parboiled but still firm
Cauliflower flowerets, parboiled but firm
2-inch lengths of white parts of leeks, simmered 10 minutes
Mushrooms, raw
Small spring onions, raw
Small zucchini sliced lengthwise in 1/4-inch thicknesses, raw
Young sorrel leaves, raw.
Heat oil until a drop of batter sizzles on contact. Submerge the articles to be fried in the batter, then lift them out and add to the oil. Don't fry too many at a time. Drain the vegatable briefly on paper towels, then place in a folded napking on a heated platter until all are done. The heat may have to be adjusted up or down throughout the frying. A handful of parsley leaves without batter, plunged into the hot oil for a few seconds, makes a nice garnish.
Serve the fritters with lemon wedges; some like a tomato sauce as well.
From Simple French Food by Richard Olney
He doesn't mention zucchini blossoms but I have used this batter for them and they were wonderful.
FRITTER BATTER
3/4 cup flour
Salt
2 eggs, separated, whites set aside
2 Tbs. olive oil
3/4 cup warm beer
Whisk the dry ingredients with the yolks and beer, working from the center out and whisking only long enough to produce a smooth batter. Leave in a warm place for at least an hour before using. Just before using, beat the egg whites until the peaks hold and fold them gently into the batter.
The hour's rest is very important. Any elasticity will cause the batter to shrink while cooking. The thickness of the batter is a question of personal taste--a relatively thin batter will fry more crisply but a crtain amount is inevitably dispersed in the oil; a thicker batter will adhere better but produces a thicker, spongier coating.
VEGETABLE FRITTERS
Vegetables for frying:
Quartered artichoke hearts, raw and rubbed with lemon if young, parboiled if older
Asparagus tips, parboiled but still firm
Green beans, parboiled but still firm
Cauliflower flowerets, parboiled but firm
2-inch lengths of white parts of leeks, simmered 10 minutes
Mushrooms, raw
Small spring onions, raw
Small zucchini sliced lengthwise in 1/4-inch thicknesses, raw
Young sorrel leaves, raw.
Heat oil until a drop of batter sizzles on contact. Submerge the articles to be fried in the batter, then lift them out and add to the oil. Don't fry too many at a time. Drain the vegatable briefly on paper towels, then place in a folded napking on a heated platter until all are done. The heat may have to be adjusted up or down throughout the frying. A handful of parsley leaves without batter, plunged into the hot oil for a few seconds, makes a nice garnish.
Serve the fritters with lemon wedges; some like a tomato sauce as well.
From Simple French Food by Richard Olney
dawn_mo
Well-known member
Thanks so much Joe...
I ended up stuffing the blossoms with some pepper-jack cheese, chopped green chiles, cilantro, garlic, cumin and oregano. It was very flavorful when I tasted it, but when they were stuffed and fried, they were very bland. I was very disappointed in the end result, and with making my kitchen look like a war zone.
The batter however was very good. I used the recipe you posted, 1 egg, 1 cup flour and half a beer. Next time, if there is a next time, I will add some spices and herbs to the fritter batter.
How do you make your squash blossoms?
I ended up stuffing the blossoms with some pepper-jack cheese, chopped green chiles, cilantro, garlic, cumin and oregano. It was very flavorful when I tasted it, but when they were stuffed and fried, they were very bland. I was very disappointed in the end result, and with making my kitchen look like a war zone.
The batter however was very good. I used the recipe you posted, 1 egg, 1 cup flour and half a beer. Next time, if there is a next time, I will add some spices and herbs to the fritter batter.
How do you make your squash blossoms?
I just dip 'em in the batter and fry 'em. Salt and pepper after. The flavor is very delicate so
I don't do much else. (I also don't deep-fry very often, because of the calories and, like you said, the "war zone.") I like to also do large sage leaves and/or small sorrel leaves.
I remember Bon Appetit featured fried zucchini blossoms in one of their May travel issues, I think it was the "Provence" one. When I get home, I'll check to see if it is any different.
You could include pepper, or some cayenne, in the batter. The shrimp recipe included baking soda, but then they were dipped in coconut after the batter.
I don't do much else. (I also don't deep-fry very often, because of the calories and, like you said, the "war zone.") I like to also do large sage leaves and/or small sorrel leaves.
I remember Bon Appetit featured fried zucchini blossoms in one of their May travel issues, I think it was the "Provence" one. When I get home, I'll check to see if it is any different.
You could include pepper, or some cayenne, in the batter. The shrimp recipe included baking soda, but then they were dipped in coconut after the batter.