Beer Batter Fried Squash Blossoms Recipes

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

BEER BATTERED SQUASH BLOSSOMS WITH GOAT CHEESE AND GARLIC

Steps:

• To make the filling:
• Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
• For the blossoms:
• In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablesppon at a time, until mixture has the consistency of thin pancake batter, Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
• Meanwhile, in a deep heavy pot fitted with with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
• Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
• Sprinkle fried blossoms with salt and serve immediately.

FRIED SQUASH BLOSSOMS

Steps:

• Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
• Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
• In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
• Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
• Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
• Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.

BATTER FRIED STUFFED SQUASH BLOSSOMS

Steps:

• Place ricotta cheese in a double layer of cheesecloth. Tie up ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
• In a medium bowl, whisk together flour, salt, and pepper. Slowly add milk to the flour mixture, whisking constantly, until the batter has a slightly thickened and very smooth consistency; set aside.
• Remove ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the flower petals and, using a small spoon, fill a blossom about 2/3 full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to distribute filling evenly. Repeat, filling all the blossoms.
• In a small saucepan fitted with a deep-frying thermometer, heat olive oil over medium-high heat to 375 degrees. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.

BATTER FRIED SQUASH BLOSSOMS

Steps:

• Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth.
• Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time.
• Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.

FRIED SQUASH BLOSSOMS

Steps:

• Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella.
• Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes.
• Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt.