Thursday, June 29, 2006
Tempura Squash Blossoms with Goat Cheese
Since I still haven't found our extra memory card I had to use my cell phone camera for a few dishes that I made this past week.
As you can tell, I took the squash blossoms that I bought from the farmer's market and made them into a crunchy delight!
Tempura-Fried Squash Blossoms with Goat Cheese
1.) Remove the stamens from the center of each squash blossom.
2.) Stuff with crumbled goat cheese.
3.) Heat up deep fryer to 375 degrees.
4.) Prepare tempura mix (I use the box kind, just add ice cold water). Coat the entire blossoms and the baby zucchini with tempura batter.
5.) Drop carefully in deep fryer and fry until slightly golden and super crisp!
This was the first time I have ever had squash blossoms and I was blown away. The top part of the flower crystalizes after being fried and is different from any other fried food I've had. It's heavenly. Plus, the zucchini gets very tender but not mushy when frying this way.
While you have to buy blossoms the day of (or day before) you serve them, they're affordable, delicious, and impressive. I definitely want to make them for company sometime.