Categorized | Food, Friday Food Fest, Living
Friday Food Fest
by hardybear
Posted on 30 July 2010 | 7:41 am 
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Friday Food Fest: Summer Squash!
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.Summer squashes are everywhere, which if you’re a grower is fabulous until you’re dog paddling in them and have run out of lucky recipients.
But they sure are yummy.
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Zucchini seems to be the Harry Houdini of vegetables. Every time you google around someone’s found a new hiding place for it. Pictured below, I kid you not, a Zucchini-tini.
With a nod to Paula Deen and a wink to Kitkat, Fried Zucchini Flowers:
Fried Stuffed Zucchini Flowers
12 zucchini flowers
1 cup ricotta cheese
1/3 cup mozzarella, shredded
1/4 cup parmigiano, grated
sea salt and fresh cracked pepper to taste
1 egg
2 teaspoons heavy cream
2 tablespoons flour
1 tablespoon each fresh greek oregano, fresh thyme
1 1/2 cups all-purpose flour
1 1/2 cups San Pellegrino or other sparkling water
1 teaspoon kosher salt
vegetable oil for frying
For the batter: in a medium bowl, whisk together the 1 1/2 cups sifted flour, sparkling water and salt until smooth. Set aside.
In a small bowl combine the cheeses, heavy cream, egg, herbs, and flour. Mix until smooth. Season with salt and pepper, to taste. Spoon 2 – 3 teaspoons filling into each blossom. Close the blossoms and very very gently twist the petals to seal.
In a large heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Using a spider, dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
Season with salt and serve with your favorite marinara or vinaigrette.
Missing MontanaHome, but know she’s having a tremendous time with her daughter in Europe.
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241,609 Comments Since March 2009 
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Well, I’m off to finish cleaning out my dad’s basement.
We took two pickup loads to the dump on Tuesday, and now we have to finish the rest.
I’m leaving a trail of breadcrumbs so I can find my way back out!
Later, guys.
[Reply]
July 30th, 2010 at 9:51 am
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Great to see you Newman, good luck with the excavation.
[Reply]
July 30th, 2010 at 10:11 am
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The fun never ends. You need to leave pebbles. The birds will eat the bread crumbs.
[Reply]
(Report comment)
Southern Fried Summer Squash
Slice yellow squash in rounds—not too thick.
Dip in buttermilk, then dredge in flour.
Then dip in beaten egg, and dredge in cornmeal.
Fry in 1″ of oil heated until it shimmers.
Drain on paper towels and sprinkle with sea salt.
Totally addictive.
Serve as part of a Southern vegetable dinner with sliced tomatoes, cucumber & onions in vinegar, corn on the cob, green beans, fried okra, butterbeans, and cornbread.
You’ll think you’ve died and gone to heaven.
[Reply]
July 30th, 2010 at 9:47 am
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Love those Southern Veggie dinners.
[Reply]
July 30th, 2010 at 9:51 am
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Yummo, that sounds decadent.
[Reply]
July 30th, 2010 at 10:13 am
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One of the reasons I seldom eat desert is because I would rather have savory treats than sweet.
[Reply]
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Another favorite is fried patty pan squash (those are the pale green round squash with the scalloped edges). Heat a little oil in the saute pan and dip sliced squash in flour, salt and pepper mixture. Saute until brown on both sides.
[Reply]
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A favorite with me is a mixed squash stir fry. Yellow and zukes with onion and bell pepper in olive oil (evoo) and fresh herbs sprinkled over all. Of course a Vidalia onion sets it off right.
[Reply]
(Report comment)
Grilled Squash
Slice zucchini and yellow crookneck squash about 1/2″ thick lengthwise.
Brush liberally with olive oil ans sprinkle with Old Bay seasoning.
Grill over charcoal 3 or 4 minutes per side.
[Reply]
July 30th, 2010 at 8:53 am
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Newman!
How goes the battle?
And Yum, never thought of using Old Bay.
[Reply]
July 30th, 2010 at 9:09 am
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I never did either. Wonderful!!!
I’m laughing over that Zucchini-tini.
And I bet that fried flower is yummy. The trick with deep frying is to have the oil HOT, HOT, HOT. Whatever you cook doesn’t absorb much grease that way.
[Reply]
July 30th, 2010 at 9:20 am
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[Reply]