It's no secret that southerners will fry just about anything ( that doesn't move) from a peach turnovers to dill pickles or green tomatoes. I hear some folks have taken to frying up squash blossoms. I've not had the pleasure, but I'm thinking they might be delish!
18 comments:
Nathalie has recipes, but all you need to do is make some tempura batter and fry them until crisp. Red bell pepper sauce goes well
A very usual dish in France. I have them often. Sometimes they are stuffed but for me the best is as is, fried in the lightest batter - a plate of these with a glass of rose - nothing better. The Beausejour in Gorbio serves the best!
Virginia...we have had squash blossoms. They were stuffed with ricotta cheese, lightly battered and fried, then topped with a light marinara sauce and fresh grated cheese. Outstanding.
Mr. Brattcat, who is not a huge fan of summer squash, would very much prefer eating squash this way.
belle couleur
Beautiful photo, V, and I love those colors that just "pop"!
Nathalie suggested stuffing them with ricotta cheese and basil, batter, and fry. Sounds like a southern Alabama dish as much as a southern France dish
Uum good! They are indeed delicious. I prefer them plain, but I think I'll be more adventurous this year!
Good tasting, and so pretty as an arrangement in your photo!
xo Cathy
That's a beautiful photo. Love the color combination.
Have a happy day!
Great caption Virginia. I am still laughing!
Now that's something I want to try!!! I had fried dill pickles awhile back and loved those!!! If the blossoms are as yummy as your photo, then I'll be in heaven!!!
Now I'm starving.
Isn't it fun that we are posting about the same delicacy today. Try them Virginia, you'll love them.
You must go to that Greek restaurant Virginia and ask for those blossoms, stuffed with rice and other spicy ingredients, the way the do stuffed tomatoes and other vegetables and vine leaves.
Yummy.
Costas
I love the color! For the taste I never tasted any...
I have had it done as Tempura - tasted great!
Fruit or vegetable?! Let us know how they taste....
Oh, come on. You fry lots of things that move. You just whack 'em real hard first.
This is gorgeous. It reminds me of a rich tapestry.
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