Fiori di zucca fritti June 2010

Fiori di zucca fritti  ~ Fried Squash Blossoms

It’s been well documented that scents can trigger intense recollections of days long past, with food being the most common. This happens often at Lucia’s, where the smell of baking bread and slow simmered marinara are reminders of traditional Italian family dinners. Recently the one of our guests commented on how that wonderful smell took him back to Nonna’s house and asked if we ever had fried squash blossoms on the menu. While not on the menu we assured our new “paisano” that we would try to locate the flowers and prepare them just as his Nonna did, so he could share this wonderful flavor from his childhood with his children and we could share it with our guests at Luica’s.

Now the search is on and my wife has made it her mission to procure the delicate little flowers, which have a shelf life of only few days. Frying squash blossoms seemed like a mighty fine idea to a “Southern Girl” and she was undaunted even after having no luck with the larger farm stands, organic supermarkets or with our food and produce purveyors.
Localizing the search even more, she was chased from friends and neighbors gardens where the first blooms were starting to appear. Things were not looking good. Then she met Tom Mitchell of “Ledge Top Farm” at the Brookline NH Farmers Market and his first delivery of blossoms has arrived here at Lucia’s and will continue until the end of the season.
If you are lucky enough to have blossoms in your garden or find them from a local farmer you will find the crunchy saltiness of the crisp golden batter beautifully complements the sweetness of the flower itself, without overshadowing the flower's delicate flavor

The blossoms can be fried as is or stuffed with any mix of herbs and cheeses.

Ingredients
• 15 squash blossoms
• 3 ½ oz all-purpose flour
• 1 egg
• frying oil
• salt and pepper
• ½ cup San Pellegrino sparkling mineral water
Preparation
5 minutes preparation + 5 minutes cooking
In a bowl, mix the flour with the egg using a fork. Once you have a fairly smooth mixture, dilute it by slowly adding half a glass of water and continuing to stir until the batter is as smooth and thick as puree.
Carefully wash the squash blossoms removing the pistil, drain and gently dry them using paper towels.

Place a large pan on the heat and add enough oil to completely cover the blossoms when frying. In the meanwhile, dip the squash blossoms in the batter, turn them gently and, when the oil start to smoke, fry them, a few at a time, then. Once nicely golden, drain them on paper towels. Serve with warm marinara for dipping if you like. Enjoy!



The Brookline NH Farmers Market is held at the ballpark every Tuesday from 3-6 pm. There you will find Ledge Top Farm’s beautiful produce, herbs, fruits and berries, all organic and pesticide free. You can also find other local farmers, bakers and beekeepers with a variety of produce, home baked breads and brownies, local wildflower honey and lots more.

http://www.luicastavola.com/
http://www.ledgetopfarm.com/
Name our new cooking show and win dinner for two at Lucia’s

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