| SQUASH BLOSSOM FRITTERS |
Recipe adapted from www.recipezaar.com.
1 cup flour
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 large egg
1 cup lager beer
3 cups canola oil
1 teaspoon cayenne pepper
18 large squash blossoms
1/4 lb. Fontina cheese, cut into 3/4-inch cubes
2 lemons, cut into 6 wedges each
1. Make the batter: stir, using a whisk, 1 cup flour, salt, and pepper in
a medium bowl. Whisk the egg and beer together in a small bowl.
Slowly pour the egg mixture into the flour mixture, stirring contantly
with a fork, until almost combined. The batter will be slightly lumpy.
Let stand for 30 minutes.
2. Fill and fry the blossoms: heat oil in a 4-quart Dutch oven fitted with
a deep-fat thermometer over medium-high heat to 375 degrees. Gently
open the petals of the blossoms using a paring knife and carefully
remove the pistils without tearing the petals. Combine the remaining
flour and cayenne pepper in a medium bowl, add the cheese, and toss
until the cubes are coated. Place one cube inside each blossom and
twist the ends to close. Dip blossoms, holding at the petal end, one at
a time into batter. Wipe excess batter from blossom against the side of
the bowl.
3. Carefully ease 3 blossoms into hot oil and fry, turning once with a
slotted spoon until golden brown - about 4 minutes. Remove with a
slotted spoon and drain on a wire rack. Repeat with remaining
blossoms. Serve immediately with lemon wedges.
1 cup flour
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 large egg
1 cup lager beer
3 cups canola oil
1 teaspoon cayenne pepper
18 large squash blossoms
1/4 lb. Fontina cheese, cut into 3/4-inch cubes
2 lemons, cut into 6 wedges each
1. Make the batter: stir, using a whisk, 1 cup flour, salt, and pepper in
a medium bowl. Whisk the egg and beer together in a small bowl.
Slowly pour the egg mixture into the flour mixture, stirring contantly
with a fork, until almost combined. The batter will be slightly lumpy.
Let stand for 30 minutes.
2. Fill and fry the blossoms: heat oil in a 4-quart Dutch oven fitted with
a deep-fat thermometer over medium-high heat to 375 degrees. Gently
open the petals of the blossoms using a paring knife and carefully
remove the pistils without tearing the petals. Combine the remaining
flour and cayenne pepper in a medium bowl, add the cheese, and toss
until the cubes are coated. Place one cube inside each blossom and
twist the ends to close. Dip blossoms, holding at the petal end, one at
a time into batter. Wipe excess batter from blossom against the side of
the bowl.
3. Carefully ease 3 blossoms into hot oil and fry, turning once with a
slotted spoon until golden brown - about 4 minutes. Remove with a
slotted spoon and drain on a wire rack. Repeat with remaining
blossoms. Serve immediately with lemon wedges.
