Sunday, July 8, 2012

Squash Blossoms! Wow!

Squash blossoms from the CSA this morning.  I usually just lightly saute them in a little olive oil, but this time, I decided to go all out and stuff & fry them.  

Not entirely sure what to actually stuff them with, but I had some chickpeas already cooked and figured I was going with a ricotta type consistency.  The tofu never made it out of the package, but pretty much everything else went into the filling.  I made way too much, so I won't even give a recipe.

There's potato, cauliflower, chickpeas, cashews, pine nuts, tahini and every French type herb (thyme, basil, etc.) on the spice rack.  I probably wouldn't add the tahini in the future, because I can definitely taste it in there.  I might use some miso, though.

Stuffing these buggers was challenging.  I followed a non-vegan internet instructions to blanch then ice water bath, which was a BAD idea.  My blossoms were pretty small, so this made them kind of get too stuck together.  For more mature blossoms, this may have worked, but I just opened the rest by hand which worked just fine.

A trick is not to overstuff them.  Just a bit in the bottom, then fold over the flowers.  Keep in the fridge until ready to cook.

The batter was a flour, cornstarch, baking powder, salt, and sparkling water concoction.  Again, measuring wasn't a major factor.  Light pancake batter consistency.  

Dust with flour, then dip in the batter, fry in cast iron about a minute a side.

Here's the final product.  The photo does not do it justice.  These were light and tasty and the filling was almost melty despite containing nothing cheesy.


Vic Robinson said...

Wow! These look excellent! So pretty! :)

Blake said...

The first and only time I ever had squash blossoms was in Italy. They were coated in a light batter, fried, and drizzled with a touch of fresh lemon juice. One of the best things I've ever eaten. These look awesome as well!