Squash blossom season has arrived! Today, we stuffed squash blossoms with smoked Beemster cheese and served it with pickled watermelon relish and charred Padron pepper sauce.
I love how squash blossoms look when they are fresh and open, however, when they are fried they lose their natural look and take on a more muted color. To try and preserve the squash blossoms natural beauty, we took one blossom and remove the stem, then filled it and rolled it into a tight ball before dropping it into another open squash blossom. We took these two blossoms, and dipped them into an intense yellow saffron champagne batter and fried them in hot rice oil until they were crispy but kept their bright color.
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