FRIED SQUASH BLOSSOMS
These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella.
- Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes.
- Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt.
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Karina Castillo
[email protected]These were so good! I made them for a party and they were a huge hit. Thanks for sharing this recipe!
Kiyas Misari
[email protected]These were a bit bland for my taste. I think I'll try adding some herbs or spices to the batter next time.
nomey plays
[email protected]I've been looking for a good fried squash blossom recipe, and this one is perfect! The instructions were easy to follow and the results were amazing.
Tristan Boyd
[email protected]These were absolutely delicious! I love the combination of the crispy batter and the tender flowers.
Janet Wangeci
[email protected]These were a bit too greasy for my taste, but the flavor was good. I think I'll try pan-frying them next time instead of deep-frying.
Shahin alam Hridoy
[email protected]I'm not a huge fan of squash, but I really enjoyed these fried squash blossoms. The batter was crispy and flavorful, and the flowers were tender and juicy.
Koketso Lehong
[email protected]These were a bit more work than I expected, but they were worth it! The flowers were so delicate and flavorful.
Hridoy Side
[email protected]I love the idea of using squash blossoms in a savory dish! This recipe is a great way to change up my usual vegetable routine.
Mi Faruk
[email protected]The batter was a bit too thick for my taste, but the flowers themselves were delicious. I'll try using a thinner batter next time.
Raeed alteha
[email protected]I've never tried squash blossoms before, but I'm so glad I did! This recipe is a great way to showcase their unique flavor.
Gulam Jutt
[email protected]These were a big hit at my brunch! Everyone loved the unique flavor and delicate texture.
Ahmed A A Ibrahim
[email protected]The flowers were a bit too oily for my taste, but the batter was delicious. I think I'll try baking them next time.
MdShabuj Khan
[email protected]These were so easy to make and turned out so well! I'm definitely adding this recipe to my regular rotation.
Stephen Hamilton
[email protected]The squash blossoms were a bit delicate and fell apart easily when frying, but the flavor was amazing. I'll try using a different batter next time.
Mam Moree
[email protected]This is such a creative and delicious way to use squash blossoms! I love the combination of flavors and textures. Will definitely be making this again.
Suleyda Ramirez
[email protected]These fried squash blossoms were a hit at my dinner party! The batter was light and crispy, and the flowers were perfectly tender and flavorful. I definitely recommend this recipe.