Sunday
snowy vacation
Friday
no.16 and frances
Thursday
one mess at a time
Wednesday
Tuesday
a tuesday matinee
Saturday
backyard squash, tomato & chive garden
FRIED SQUASH BLOSSOMS WITH GARLIC-CHEESE FILLING
This recipe is an adaptation from one used at Chez Panisse. The masa harina, available at any grocery store, makes for a more crisp, delicate batter than all-purpose flour or cornmeal.
1/4 cup finely chopped mixed herbs, such as chives, tarragon, or chervil
1 1/2 teaspoons finely minced shallots
12 fresh open squash blossoms
Large pinch salt
2 eggs
1/4 cup milk
1 cup masa harina
Two large pinches salt
Pinch freshly ground white pepper
Vegetable oil
In a small bowl, mix together the herbs, shallot, chvre and salt.
Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture. Do not overfill or fried blossoms will be soggy. Twist the ends of the blossom together gently.
In a medium bowl, beat 2 eggs together with 1/4 cup milk. In a separate medium bowl, mix together masa harina, salt, and pepper. Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture, gently shaking off excess. Refrigerate for a few minutes.
Pour 1 inch of oil into a small shallow saucepan or skillet. Heat oil to 350 degrees. Deep-fry the blossoms in batches until they begin to turn light golden brown. Drain on baking rack set over paper towels, and serve immediately.