Tuesday, June 19, 2007

Stuffed Squash Blossoms

One of my farmer growers brought me a bucket of beautiful zuchinni flowers. I stuffed them with a mixture of Ricotta cheese and crab flavored with shallot, basil, and oregano. I used an unusual tempura batter and then fried them. The batter was light, but somehow seemed too heavy still, perhaps I should have just floured the flowers. The sauce was a delicious puree of roasted sweet peppers.


Deborah Dowd said...

I have always wanted to try squash blossoms, but I don't have enough room to grow squash for blossoms and have any left for ... well.. squash! Your's look and sound delicious!

Kevin said...

This one sounds a little too Ewell Gibbon-ish for my taste...."most parts are edible." HAHAHA!!!!

You're getting waaaayyyyy too Paula Deen-ish, everything you cook is either fried or cooked in butter. But then, anything fried or cooked in butter HAS to be good.

Later cuz,