eat….drink….and be merry….it makes life better!
My garden is at its peak, and my squash blossoms are open and are asking to be plucked. There are many different recipes out there for stuffed flowers, but I prefer to skip the filling and try various sauces for dipping. I have included a creamy cucumber sauce that I enjoy. Also, the dip is great with fresh veggies too.
The hardest part of this recipe is finding the blossoms. Try your local Farmers Market.
1 Cup All Purpose Flour
1 Cup Seltzer/Sparkling Water
Salt & Pepper
Oil For Frying
Heat oil to 350 degrees, if you do not have a boiling/candy thermometer, drop in a small piece of bread and when bubbles start to form around the bread, its hot enough. Now that oil is at the right temperature, lower heat so oil does not get too hot.
Rinse flowers in cold water and very gently pat dry with paper towel. Mix flour and water and add dash of salt and pepper. The batter should be on the thin side like a wash. You can thicken with more flower, depending if you like a thick batter. I think the blossom is so delicate that a heavy batter or bread crumbs are too heavy and completely take away from the taste of the flower.
Dip each flower into batter and rest on side of bowl letting excess batter pour off. Drop each flower in to oil for approx. 3 to 4 minutes. Be sure not to over crowd in the pan. Turn each flower so they brown evenly. Remove from oil and place on paper towel lined platter or baking sheet. That’s it. I hope you try them with my dip.
1 Cup Plain Yogurt
2 Tablespoons Sour Cream
1 Minced Scallion Or Green Onion Including The Bulb
1/2 Cup Cucumber Peeled Seeds Removed And Finely Diced.
3 Mint Leaves (Optional)
Combine ingredients and refrigerate for 1 hour to set up.