Use pumpkin, squash or zucchini flowers for that favorite recipe that is popular in Italy and Mexico. If you are lucky enough to have a garden and plant any kind of squash are, you know how they are fertile. Kill the flowers help tame the harvest and debris that develop on the fruit.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 12 squash blossoms (or zucchini)
- 1 beaten egg
- 5 tablespoons breadcrumbs fine
- 4 tablespoons vegetable oil
- Parsley for garnish, optional
Preparation:
Clean the squash or zucchini blossoms, remove the stems, if desired, and green dots on the bottom. Bulbs press hard to straighten, and then separate and expand to the petals of the flower shape is visible.
Dip the flowers in egg, then in bread crumbs. Heat oil in a fry pan over medium heat and 6 flowers at a time, until crisp and golden; Change oil between batches if necessary. Drain on kitchen paper.
Serve, garnished with 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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