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Thursday, July 10, 2008

Squash Flower Recipes



3 eggs
1 heaping tbsp. Parmesan grated cheese
1/4 tsp. baking powder
1/4 c. milk
1/2 c. flour

Remove the stems from the squash flower or blossom; open the flower. Wash and drain on a paper towel. Combine batter ingredients. Dip each flower separately into the batter. Fry in hot cooking oil. Drain on paper towel.

Soup with Squash Flowers

1 lb. squash flowers
1/2 cup olive oil
1 small celery stalk,diced
1 small onion
diced pepper
1 qt. chicken broth
1 garlic clove, minced

Chop the squash flowers finely. Leave 4 to garnish the soup adding them to the cooking broth during the last 5 minutes. Saute onion, garlic, and celery with the oil and continue to cook until nearly tender. Add broth, already hot, then add the zucchini flowers. Continue cooking at a simmer for 30 mins. Add salt and pepper to taste and serve hot. Sprinkle with Parmesan cheese, if desired.

Serves 4.

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