Use pumpkin, squash or zucchini flowers for that favorite recipe which is popular in Italy and Mexico. If you are lucky enough to have a garden and plant any kind of squash are, you know, as you are more productive. Kill the flowers tame crop residues to help the fruit.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 12 squash (or zucchini) flowers
- 1 egg beaten
- 5 tablespoons breadcrumbs fine
- 4 tablespoons vegetable oil
- Parsley for garnish, optional
Preparation:
Clean the pumpkin or zucchini blossoms, remove the stems, if desired, and the small green shoots at the base. Hard to flatten, and then press apart petals in the shape of flower bulbs to extend is visible.
Dip the flowers in egg, then in bread crumbs. Heat oil in a skillet over medium heat fry and heat 6 flowers at a time, until crisp and golden; Change oil between batches if necessary. Let dry on absorbent paper.
To serve, garnish with chopped parsley, if desired.
Yield: 6 servings
Recipe Source: The Mexican Gourmet by Maria Dolores Torres Yzabal, et al (Thunder Bay Press)
Reprinted with permission.
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