Thursday, June 26, 2014

Fried Squash Blossoms


If you are lucky enough to have your own garden at home and happen to grow squash, then you know how plentiful squash blossoms are. Trimming the flowers is necessary to help tame the harvest and allow the remaining blooms to grow into big beautiful squash. And this conveniently leaves you with the perfect ingredient for a delicious and classic summertime dish - Fried Squash Blossoms.

We here at Drum Rock don't have much opportunity to tend garden, but we were fortunate enough to find heaps of fresh, tender squash flowers, generously provided by our good friends at Confreda Greenhouses & Farms and Roch's Fresh Foods.

So, if you're looking for a yummy treat for tonight, head down to the nearest produce stand or out to your backyard, pick some fresh squash blossoms, and get cooking with Drum Rock!!



Fried Squash Blossoms







Ingredients:
  • 16-18 squash blossoms
  • 1 and 3/4 cups of Drum Rock Fis-Chic (or Spicey Fry)
  • 1 and 1/2 cups of water
  • Oil for frying
  • Fryolator
  • Paper plate or towels
  • Pinch of salt, to season





Directions:

1. Fill the fryolator with oil and turn to 375° F.

2. While the oil is heating, carefully open the flowers and remove the stamen, as well as the small petals surrounding the stem. The stems can be trimmed (making sure to leave the base of the flower intact) before or after frying. If you leave them intact, you can use the stem as a 'handle' for more convenient dredging and frying.


3. Add 1 cup of Fis-Chic (or Spicey-Fry) to a large mixing bowl for the dry dredge. In another bowl, add 3/4 cup of Fis-Chic and slowly mix in about 1 and 1/2 cups of water, adding more or less water to achieve a batter that is loose in consistency.

4. Once oil is up to temp, dredge the blossoms one at a time in the dry mix, shake off excess, then transfer to the wet batter.


5. Swirl blossom to get a good coat on the outside.  Allow the excess to drip off, then carefully place in the hot oil.



6. Each blossom should take about 1 minute to cook; make sure to turn over so you get a nice golden brown all over. Once cooked, remove from oil and place of a paper plate/towel to drain. 


7. Sprinkle with a little salt to taste, trim any excess stems, and serve warm.



The delicately sweet flavor of the squash blossoms were perfectly complemented by the light and crispy coat of Fis-Chic, not overwhelmed by it. And if you're looking for a bit of a kick, we also fried up a batch in Spicey Fry and they were just as delicious with that perfect taste of heat.

Fried squash blossoms make a beautiful start to any meal, and an ideal appetizer for your menu or next dinner party. And such a unique dish is sure to keep your guests coming back for more!

So, if you're looking for an interesting and seasonal addition to your kitchen repertoire, look no further than delicate squash blossoms fried in Drum Rock. This recipe will not disappoint!!

We'd also like to thank our friends over at Tommy's Pizza Cranston for inspiring our blog today. They have a great seasonal special of Squash Flowers, so if you're not in the mood to cook, head to Tommy's and you can enjoy some amazing fried squash flowers without the hassle!!













Enjoy!!

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