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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 12
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| In Mexico, squash blossoms (resembling those of a pumpkin more than a zucchini) are very popular in soups, casseroles, and quesadillas. They are also delicious simply coated in a tempura batter and fried. Zucchini flowers can be substituted as they're more readily available. |
RECIPE INGREDIENTS
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DIRECTIONS
Clean the squash blossoms, removing the stems, if desired, and the small green spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the flower shape is visible.
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Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paperp towels.
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Serve, garnished with chopped parlsley, if desired.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 12
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