"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-05-2020, 12:54 PM   #1
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,245
Frying flowers, squash- questions questions

OK, so if I want to cook some squash flowers, I pluck the male ones as they are in excess and therefore expendable. ..(hmmm - is that true in real life? )

Got that part but just exactly when do you pick them? Ready to open, just opened, full opened?

Remove the stamen, read that. Stuff with a cream cheese concoction, press closed. (and check for creepy crawlies - saw lots when pollinating!)

Batter - which one - a tempura one? Sounds like the best one to me, but is there a more appropriate one?

Cook - assume deep frying must be done so they are fully submerged?

Serving - a condiment to go with? or not.

Accompaniements - (is that a word?) Is it the star of the show? A starter? A sidedish? - what else would you serve them with?

All ideas, suggestions and hints welcomed!

and are some squash flowers better than others?

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 08-05-2020, 02:16 PM   #2
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,751
Glad to see you got some of these, dragon!

I pick the ones that are almost ready to open - full sized, and getting orange - and the ones just opened, but not the ones that have probably opened several times, or the real small ones. I leave about an inch of the stem on - good to pick up with, when fried, but I trim that off, when using in a soup, taco, or other dish.

I've tried different types of stuffings, but I think my favorite was one with spinach and ricotta (what a lot were based on, back when I tried a bunch of them), with a small piece of gorgonzola I added in the center.

I usually fry these in a Dutch oven, but with the oil only deep enough to cover, about 1-1". Deep frying, but not real deep. There was a dip sauce I made - I'll look for it. I'm sure it was in one of my old Italian CBs.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 08-05-2020, 02:35 PM   #3
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,538
I have had them both stuffed, and without fillings. Without fillings, the are dredged in egg wash, then either AP flour, corn starch, or a half and half mixture of the two. Te.pura batter also works. They are then pan fried in a couple inches of hot oil, flipping once to brown both sides. The have a somewhat meaty, umami flavor, and are tasty.

Fillings can range from cream cheese with herbs, ground meat of choice, (including force meats such as a mix with bread crumbs and eggs), thick chili, sausage, Asian inspied fillings, even diced fruits. Use your imagination. Serve with, or without an a companying sauce.

The blossoms are very versatile. For me, simply coated with flour, fried, and served with a little Tabasco, and seasoned with salt is good enough.

Just thinking, thin-sliced, rare sirloin, with aged ghouda would be a good filling.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
other, squash, squash flowers

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.