Fried Squash Flowers (Blossoms)
Use squash, pumpkin or zucchini flowers for this delicious recipe that is ever so popular in Italy. If you have a garden and plant any type of squash, you will know how miraculous the growth spurts are in the hot weather of summer. Normal sized in the morning and massive by supper time. That can and does happen. Bigger isn’t better in this case.
Nipping off the blossoms will help reduce the harvest and help what is left to grow into the magnificent fruit that they are.
Often referred to as ‘shoodeals’ (at least that’s what my father called them and what it sounds like), these fried zucchini flowers are delicious no matter what you call them. Nobody I know, that is fluent in Italian or right off the boat, has ever heard anything close to this recipe or name. So, I chalk this all up to a unique family tradition and/or food. I know that many others have prepared something like this. Some “gourmet “and some not. They are all good.
This is an absolutely delicious summer treat, crispy, tasty and totally unique!
Fried Squash Flowers
Ingredients:
- 24 male zucchini flowers (with stems)
- 4 cups cold-pressed peanut or grape seed oil
- 2 cups flour seasoned with salt and pepper
Gently remove the pistal from each flower and cut the stems to about 1 inch. Make sure the blossoms are dry before proceeding any further.
Blend water and flour into a pasty consistency that will coat the blossoms. After dipping the blossoms in the flour batter, allow them to drip excess before frying.
In a 12 inch saute pan, heat one inch of oil until it is hot, but not smoking. It should be about 365 degrees on a candy thermometer. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels, season with salt and serve hot.
I can still taste these, but I don’t know anyone who knows how to mgo to top like thatake them. By the way, when I was a little kid, these flowers were given away by vegetable stands in the summertime. Things certainly have changed.
My mother passed away before I could get her recipe, but I have found one that looks identical.
Nonna’s Panfried Zucchini Flowers:
Nowadays, the flowers are sometimes stuffed with goat cheese or some other type of cheese prior to batter dipping and frying. I saw that on the Mario Batali cooking show, Molto Mario, on the Food Network. It is that gourmet thing again.
Nevertheless, gourmet or not this is a spectacular and unique side dish, appetizer or hors d’oeuvre. Whenever you like.
Thank You Very Much For Reading My Article. I hope you enjoyed it.
If you would like to know more about Nonna’s recipe, please visit:
http://splendidtable.publicradio.org/recipes/vegetable_flowers.html
The Author:
Rich Ursini – I have a tremendous passion for Internet Marketing, cooking and eating great food – especially Italian food which is what I grew up on. I am also a lover of exercise, boating and animals.
Photo. Marina Leonova