Best Fried Squash Blossoms With Salsa Verde Recipes

FRIED SQUASH BLOSSOMS

Steps:

• Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
• Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
• In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
• Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
• Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
• Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.

FRIED SQUASH BLOSSOMS

Steps:

• In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
• Stuff the squash blossoms with the cheese mixture.
• Mix together eggs and water in a pie pan and set aside.
• In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
• Dip each squash blossom int the egg wash and then in the flour mixture.
• Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
• Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
• Arrange blossoms on a platter and serve with your favorite salsa.