Sunday, June 27, 2010

Local Squash Blossoms Deep-Fried



PHOTOS (Lexi Van de Walle):
Zucchini Blossoms, Egg and Polenta, Battered Blossoms, Deep-fried zucchini blossoms on paper towels.

RECIPE

Deep Fried Zucchini Blossoms

I love this recipe and bought a package of Squash Blossoms at the local foods department of Fresh Direct, that were grown and packaged by Wells Homestead Acres in Riverhead just a few miles down the road from us. www.wellshomesteadmarket.com. Use as many local ingredients as you can. I used Polenta from Farmer Ground Flour in Newfield, NY, eggs from my CSA, Chubby Bunny.


8 Zucchini (squash) blossoms

Canola oil

2 eggs, local and organic

1 cup of corn meal or polenta, locally milled

Sea salt to taste

Black pepper to taste.


If using fresh picked from the garden, check the blossoms for dirt and ants - wipe with a paper towel not water to preserve the texture.


In a bowl, scramble two eggs. On a plate, spread out polenta. Dip the blossoms in the egg batter then cover the blossom with polenta. Shake off excess polenta and set aside on a clean plate. When all the blossoms are battered, heat the oil in your deep fryer (or a deep frying pan) to 350 degrees. Use a deep-fry/candy thermometer to test the temperature. The temperature should be just right. If the oil is too cold the blossoms will become greasy. Oil that’s too hot will cause the blossoms to burn. Cook for 2 to 3 minutes until golden brown and take each one out of the pan as it becomes golden and place it onto a dinner plate covered with 4-5 sheets of paper towel. Use additional towels to blot off excess oil. Sea salt and pepper can be added to taste. As with most fried food, zucchini blossoms are best eaten right away.

2 comments:

OMG! Yummy said...

We were lucky enough to purchase squash blossoms at a local market in Sorrento during our cooking class this summer - a whole flat - and then learn to stuff and cook them. And they took us into the garden to show us how to pick the blossoms (never the ones on the squash - they are too bitter). Love the idea here of using the polenta.

Lexi Van de Walle said...

OMG! Yummy. While squash blossoms are a seasonal, short season treat, I keep fresh ground polenta in my fridge year-round -- baked, fried, sautéed with fish, corn pancakes, zucchini, and so much more!