Prep 15 mins
Cook 30 mins
I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.
- Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
- Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
- Whisk the egg white into small peaks and fold it into the batter.
- Place a mozzerella stick inside each flower and secure it with a toothpick.
- Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
- Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.
This recipe is 5 star! I was in a bit of a rush so I didn't have time to separate the eggs or refrigerate the batter... I just whisked it all together and it was still awesome. I didn't have wine or mozzarella stocked, so my version was really simplified (not that it was any less delicious!) The HB thought I was nuts, until he tried one in a bread bun... Now he says we should have them at least once a week. My only suggestion would be that if you're used to having salt in your food, it's really not optional in this recipe; also, add a dash of pepper and use milk instead of water for the batter! Adding any strong flavored seasoning would be a no no in this recipe because of the subtle flavors of the flower.
It was a good recipe - I tried several variations with the stuffing and the batter, including beets, sausage (Italian sweet), and cheese. It makes for a great wrapper as a prep step for another more complex dish. Very useful.
I went to the Farmers' Market today and bought a nice size bag of squash flowers, figuring I'd just flour and fry them. Then I found your recipe and decided to give it a try. It came out very, very good. The batter was easy to make, and fried up nice and crispy. I originally left out the salt, but then added it to the batter later, and it tasted much better. I only had shredded mozzarella, so I used this to stuff the blossoms with. Next time I will make sure to have the block mozzarella cut into strips, as it was hard to get enough cheese into each blossom using the shredded mozzarella.