Saturday, July 29, 2006

Farmer's Market Saturday

Despite the extreme heat, which seemed to wilt all the available produce, these lovely squash blossoms were holding their own.

This great recipe from is a great and simple way to enjoy these seasonal delights.

Crunchy Squash Blossoms - Dok Fugtong Tod

2 Servings

10 squash blossoms
1/3 cup all purpose flour
1/2 teaspoon baking powder

Wash squash blossoms gently and get rid of the excess water. Mix all purpose flour and baking soda in a large bowl. Dust the blossoms with the flour mixture lightly. The tiny amount of water left on the blossom will hold just enough flour. Pan fry the blossoms over medium heat until golden brown.

Serve hot with chili fish sauce and rice.

You can make these Italian style by stuffing with an herbed ricotta mixture, and battering, then deep frying!

When you are lucky enough to see squash blossoms, then plump, colorful summer squash can't be far behind. Here's a great New Mexico style Calabacitas recipe I posted here last year.

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