Tasty Bouquet - Fried Squash Blossoms anyone?
A Mexican friend recently gushed about fried squash blossoms. So, having a pumpkin plant and a couple of squash plants in full bloom, tonight I decided to try frying up a couple and checking out the flavor. My expectations were low: those big yellow blossoms don’t look particularly appetizing. But I was pleasantly surprised to find they have a really nice aroma. I guess I’d never bothered to get down and sniff one before.
Well, I whipped up a simple, moderately thin batter – you know: flour salt, a little corn starch, and water. Dipped the flowers in that and laid them in a skillet with a little hot (about 350 F) oil. Let ‘em sizzle until a nice, golden brown on both sides, then on to the plate with a tenderloin medallion and a baked (white rose) potato. (A fruit compote and a glass of Merlo rounded things off).
Imagine my surprise when I tried a bite of flower: really GOOD! Flavor reminiscent of eggplant, but a little sweeter.
If you haven’t tried squash flowers, do it: definitely worthwhile!