Fried Stuffed Squash Blossoms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 to 12 fresh squash blossoms
1 clove of garlic, minced
1/4 tsp. salt
3/4 c. shredded Monterey Jack/cheddar mix
1/2 c. grated Romano cheese
1 T chopped fresh parsley
1 T chopped fresh basil
A few grinds of black pepper
1 large egg, lightly beaten
Approximately 1 1/2 c. flour
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Directions: |
Directions:Mix the garlic, salt, cheese, herbs and pepper together in a bowl. Remove the pistils from the blossoms and stuff them with the mixture. Twist the tops to hold them closed.
Heat about 1/2 inch of olive (not extra-virgin) or canola oil in a heavy frying pan or cast-iron skillet. Dip the blossoms one at a time into the beaten egg and then into the flour. Fry them three or four at a time, turning occasionally, until they are golden brown on each side. Drain briefly on paper towels and serve immediately with marinara sauce for dipping.
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Number Of
Servings: |
Number Of
Servings:5 - 6 servings |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: "Use squash, pumpkin or zucchini flowers for this favorite recipe that is popular in Italy as well as Mexico. If you are lucky enough to have a garden and plant any type of squash, you will know how prolific they are. Nipping off the blossoms will help tame the harvest and help the remainders that grow into fruit".
Much seems to be made of using male blossoms as opposed to female blossoms and not removing too many of either from you plants. Dad help me out in describing the difference between the two.
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