crispy stuffed squash blossoms

Don’t you love those weekends when you come home and feel totally recharged? The past two weekends have been that way. One weekend was filled with music and late nights and brunches and dancing followed by a weekend in the mountains involving long drives and junk food, bourbon and rowdiness and spoons. It was a perfect ending to a somewhat uneventful July.

The beginning of July is a blur. I can barely remember what I did or where I was. With the exception of the end, July was, for the most part, unmemorable. What I do remember about July is my squash blossom fixation.

I’d been thinking about fried squash blossoms since last summer, when Adrian and I had dinner at Bar Bambino one night after work. We started with the most incredible ricotta stuffed, battered and fried squash blossoms. They were awesome – hot, crispy, light. They were so awesome that I can barely remember what else we ate or drank that evening. They left quite an impression, so much so that they stayed on my mind for an entire year.

Last summer, I had a really hard time finding squash blossoms at the market. This year is a different story. They’re everywhere. The Ferry Building Farmer’s Market has a vendor that sells them by the carton. And I’ve also spotted them at Berkeley Bowl. They’re even in my own little container garden this year. I’m ecstatic. And I’ve been indulging.

When filled with mozzarella and battered and fried, the squash blossoms are like a smaller, lighter Italian version of the chile relleno. The combination of the warm melted cheese and the crispy outer coating is extremely satisfying. I especially like the addition of anchovy, which makes the filling really nice and  flavorful. If you eat them immediately after frying with a sprinkle of salt and a squeeze of lemon, I promise you’ll be a happy camper.

crispy stuffed squash blossoms

adapted from Saveur

serves 6-8

24 zucchini blossoms

3/4 pound mozzarella

12 anchovy fillets

4 eggs

1 cup flour

freshly ground black pepper

vegetable oil

salt

lemon wedges (for serving)

Carefully remove the stems and stamens from zucchini blossoms. Swirl the blossoms in cold water to wash. Shake off excess water and pat dry.

Coarsely chop mozzarella and anchovies, and combine in a mixing bowl. Carefully stuff each blossom with mixture and twist petals to retain stuffing.

Beat eggs in a small bowl. Pour 1 cup flour into a second shallow pan and season with salt and pepper. Heat 2-1/2 inches vegetable oil in a skillet over high heat until very hot, about 375°F  if you have a candy thermometer.

Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately with lemon wedges.

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