Fried Squash Blossoms
Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice. What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food. I have first hand experience with Oui Cook. Over the last few years, my family has insisted on Rocco and Aimee for any of our private parties.
This year, they prepared all of the food for our July 4th party. Coming from a long line of culinary control freaks, I appreciate Rocco’s creative flexibility if we have ideas for the menu. We asked him to make some of our favorites as well as his specialties. One of the most popular items that day was Rocco’s fried squash blossoms. He has been making these for years and they are consumed faster than anything.
When squash blossoms are available, please try this recipe. We opted to add bacon to this filling recipe and served with a tomato coulis. There are many other variations you can make.
- Zucchini squash blossoms
- 2 cups Ricotta
- 1 cup high quality Parmesan
- 1 egg
- salt / pepper
- 1 cup sweet white corn kernels
- 1.5 cup flour
- 3/4 cup sparking mineral water
In a blender . . .
- 10 tomatoes peeled and seeded
- 2T red wine vineagar
- 2T sugar
- 1C good ( for color )
- 3/4C good olive oil (slowly added )
- 1/2C Chives
Remove pistol from blossom
Cut stem to the desired length.
Cook corn in salted water and remove kernels from the cob
Mix Ricotta, egg, Parmesan cheese, and corn. Using a piping bag, pipe the filling into each squash blossom (This step may be done a day in advance)
In a separate bowl, mix flour and mineral water and rest for ½ hour. You need to adjust consistency to how thick or thin you want the batter. I keep it really thin so that the focus is on the squash blossom. Dip each blossom into the batter. The batter will hold, just do not bunch blossoms up together…. Coat well, let some fall off. Don’t make it too wet!
Heat olive oil – not to smoking point – and cook until golden. You may shallow fry or deep fry.You may also roast it in an oven with no batter or oil. Place on platter and spoon tomato coulis over blossom.
www.OuiCook.com • Rocco Hanson • Fan Us: Facebook.com/Oui-Cook
photos by John Birchard – www.birchardphoto.com