The Dish : Squash Blossoms Recipe
The Dish: Squash Blossoms
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We all eat vegetables and fruits, but how about eating a flower? The prettiest part of the zucchini plant can also be the tastiest. It’s a delicious light summer dish that’s made from a flower. At Trattoria Di Monica in Boston’s North End chef Patrick Mendoza shows us how to make delicious friend squash blossoms.
Dish: Fried Squash Blossoms
Restaurant: Trattoria Di Monica (Boston's North End)
Chef: Patrick Mendoza
-- 1/2 cup flour
-- Tablespoon parmigiano-reggiano cheese
-- Pinch of salt
-- Pinch of pepper
-- Pinch of garlic powder
-- Pinch of paprika
-- 1/2 bottle of Italian beer
-- 1/8 pound goat cheese
-- 6 Zucchini flowers
-- 3 cups blended oil (1/2 vegetable1/2extra virgin)
-- Blend the flour with the salt, pepper, paprika, garlic powder and cheese.
-- Whisk the beer into the flour until it’s thick but still a little runny (almost like making pancake mix or crepes)
-- Stuff flowers with goat cheese (try to use the same amount for all the flowers)
-- Pre heat oil to 350 degrees and dip flowers in batter and fry on the both sides until they are golden brown on each side
Did you try the recipe? Comment below and let us know how it was!