I like pumpkin. No that’s not right, in fact I love them. The way it’s deep fiery orange color bounce against the October sun makes me sigh in delirious delight. Of course it would be better if I see them in person. Halloween cooking specials and pictures isn’t good enough. That’s why I very much don’t like the fact that pumpkin is unavailable where I am. So I switch to zuccini which is not as difficult to find but now all I’m looking for are the blossoms. I’ve always wanted to deep fry a zuccini blossom filled with gooey cheesy goodness. My craving became increasingly unbearable so I decided to use the closest most available right offbstitute: squash blossoms.
Did I like the result? At first bite, yes. I now know what NOT to do next time. All 10 of them were wiped out by everyone else. My mother said it looked beautiful and tasted good. For some reason it made me insecure. I know she wasn’t lying or trying to be nice. Its just that how come most of the dishes I think I failed to cook properly almost always end up being liked by her? Sheessh I do not understand at all.
Now that i think about it, I suppose it’s better if I just continue retelling the recipe.
10 freshly picked squash blossoms (stalk included)
2 cup comprised of:
minced garlic
chopped quickmelt cheese
chopped chorizo
chopped red bell pepper
bread crumbs from leftover toast (only 2 tbsp)
salt and pepper to taste
1 egg
1 cup of panko (Japanese breadcrumbs)
1. Using a paring knife. Carefully scrape the fuzzy outer layer of each stalk from the very base of the blossom. Wash the blossoms carefully under running water.
2. Scoop more or less a tablespoon of filling in each bloosom up to the base of the outer petal. Be careful not to tear the blossom. The outer petal will serve as a lid to the filling. Overlap them, pressing lightly to secure.
3. Whisk an egg in a deep bowl with 1 tablespoon water. Prepare the panko in a seperate plate.
4. Carefully dip a prepared blossom, utilizing its stalk, covering it in egg. Roll each in a bed of panko then immediately BUT carefully deep fry.
Serve with either tartar sauce or sweet and spicy soy sauce.
