COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Squash Side Dishes
Yield 4
Number Of Ingredients 9
Steps:
- Combine egg and milk together in a small bowl, mix well.
- In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
- Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
SQUASH BLOSSOM CHEESEADILLA
Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
Provided by José Andrés
Categories HarperCollins Hors D'Oeuvre Appetizer Summer Entertaining Parmesan Cheese Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the balsamic vinegar, salt, and pepper in a small bowl. Drizzle in the olive oil, whisking to combine. Set aside; whisk again before serving.
- Heat a large nonstick skillet over medium heat. For each cheeseadilla, place 2 packed tablespoons of Parmesan in the pan and use the back of the spoon to spread the cheese into a 3-inch round. Cook until the cheese is melted, then press a squash blossom on top of each one and cook until the cheese is browned and crisp, about 4 minutes. Carefully pry the cheeseadillas off the skillet with a spatula and flip them, then cook for 30 seconds or so, to brown the blossoms lightly. Transfer to a serving plate and repeat to make more cheeseadillas.
- Just before serving, drizzle the cheeseadillas with the balsamic dressing. Garnish with basil leaves and a couple of flakes of Maldon salt, and a few dollops of yogurt, if using.
SQUASH BLOSSOM QUESADILLAS
Steps:
- Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
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HOW TO EAT A SQUASH BLOSSOM WITHOUT DEEP FRYING - LYNNE CURRY
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Cuisine AmericanCategory Main CourseServings 4Total Time 27 mins
- Meanwhile, heat the olive oil in a sauté pan over medium-high heat. Add the onion and cook until translucent but not browned, about 3 minutes. Add the garlic, zucchini, chard, salt and pepper. Stir until the garlic is fragrant and the vegetables become tender, about 4 minutes.
- Roughly chop the basil, parsley, carrot tops (if using and mint. Remove the cooked vegetables from the heat and toss with the zucchini blossoms and herbs until they wilt. Taste for seasoning.
- When the pasta is cooked, drain well and toss with the zucchini blossom and herb sauté. Serve warm or at room temperature topped with the parmesan cheese, if desired.
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- Remove the pistil and discar, place blossoms in cold water, and gently rinse. Dry the blossoms by placing them over paper towels to absorbed excess water.
- Heat the oil in a skillet over medium-high heat. Add onion, garlic, and serrano pepper if using. Stir until onion looks translucent, for about 3 minutes. Add the squash blossoms, season with salt and pepper. And keep cooking until blossoms are heated through, about 2-3 minutes. Remove from heat, and stir in the Epazote. Slightly cool before using.
- Divide the dough into small golf-ball size pieces. Using the Tortilla press, place one ball of dough between two pieces of plastic to form a circle. Add a spoonfull of the blossoms filling on the dough, and some cheese pieces.
QUESADILLAS WITH SQUASH BLOSSOMS RECIPE - BON APPéTIT
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4/5 (2)Estimated Reading Time 1 minServings 4
- Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10–12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.
- Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.
SQUASH BLOSSOM QUESADILLAS - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Reviews 11Category Appetizer, Lunch, Main CourseCuisine American, MexicanTotal Time 20 mins
- Prepare the squash blossoms: Using your fingers to carefully separate the flower petals, without breaking them and remove the pistil in the center. Rinse the flowers under cold water, paying attention not to damage petals. Lay them spaced out on a paper towel and gently pat dry and cut away the stems.
- Heat a heavy pan over medium heat. Place the tortilla in the warm pan; heat the tortilla for about 15 seconds on each side. Sprinkle half of the tortilla with about ¼ cup of the cheese. Top the cheese with 4 to 5 squash blossoms, then top with another ¼ cup of the cheese. Fold the tortilla in half and press down lightly with a spatula. Cook for about 1 to 2 minutes, then flip and cook the other side for about a minute more, or until the tortilla is thoroughly warmed and the cheese has melted.
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