![]() Sprinkle some salt and gently cook, stirring, until wilted and done. Just heat up the skillet or wok over medium heat, add a touch of oil, some minced garlic, and the blossoms. They weren't in great shape but I bought them anyway and decided to gently saute them with garlic and salt for a delicate treatment - a dish that my husband and I enjoyed on a recent visit to Saigon. Stir-fried Squash Blossoms: One Hmong farmer had bags of them for a dollar. Leave some male flowers so they may pollinate the females. Male or female blossoms, though if you want fruit to set, eat mostly the male flowers - which grow from long stems. Home Gardeners: If you grow squash, you can harvest either Stuffing include the Viet one mentioned above, or cheeses like mozzarella and chevre. Once filled, gently twist the petals closed to seal. A chopstick helps to get the filling in there. Leave a good half of the blossom unfilled. When stuffing the blossoms, don't over stuff. Just re-whisk to a smooth texture and bring to room temperature before using. Leftover batter may be covered with plastic wrap and refrigerated for up to 2 days. Serve immediately with one or all of the accompaniments. The slices are ready, use the chopsticks or skimmer to transfer them to a cooling rack or a paper towel-lined plate to drain. Move the flowers around as they fry and to split up any that stick together. Minute on each side, or until golden and crispy. Fry, turning once andĪdjusting the heat as needed to maintain an even temperature, for about 1 The bowl, and then gently drop it into the hot oil. Dip each flower into the batter, letting the excess drip back into The flowers in 4 or 5 batches, to avoid crowding the pan and lowering the oil Gather on the surface around the chopstick, the oil is ready.) Thermometer, stand a dry bamboo chopstick in the oil if small bubbles immediately Medium-high heat to 350✯ on a deep-frying thermometer. Oil to a depth of 1 inch into a wok or 5-quart Dutch oven and heat over Know that during frying, long stems darken and burn easily unless you manage to coat them with batter.) Set aside. You may leave the stem or cut them with scissors. (My blossoms had been trimmed of their characteristic long stems. Just knock it over, and gently pull it out. Male flowers (most likely the ones you have) have a little yellow stamen at the bottom, which should be removed with your finger. Brush off any dirt from each squash blossom and gently pry apart the petals to reveal the inside. Whisk in additional water, up to 1 ½ tablespoons, to create a silky batter that drips off your whisk in thin ribbons. Make a well in the center, pour the water into the well, and then whisk the water, starting with the ¾ cup, into the flour mixture. In a small shallow bowl, stir together the all-purpose flour, rice flour, cornstarch, and salt. A great way to conclude the week.Ģ4 squash blossoms, organically-grown ones preferredĪccompaniments: chile garlic sauce, fish sauce diluted with water and flavored with minced garlic, or lemon wedges.ġ. I drank a beer on the rocks and he sipped rose. My husband was grateful when he dove into them with a dipping of chile-garlic sauce. Once home I discovered that the ones I bought were only about 3 inches long - too small for stuffing. Squash blossoms, whether purchased or harvested from your own garden, poop out in a day or two so I cooked them up as soon as I got back. I snatched one up and knew exactly what to do with it. They were perfect - fresh and unwilted - not damp and soggy looking. At one organic stall, 24 gorgeous blossoms went for $2. ![]() Last Friday, I shopped at the Old Oakland farmer's market and scored big time on squash blossoms. Large blossoms are typically used for such an application. Then they're fried in rendered lard to create hoa bí nhồi tôm thịt rán. ![]() ![]() In Vietnamese cookbooks written in Vietnam, squash blossoms are commonly stuffed with a seasoned mixture of hand chopped pork, shrimp, scallion, fish sauce. Peasants, home gardeners, farmers, and astute shoppers are super lucky whenever they get to feast on the delicately flavored crisp flowers. When I ordered them, upon seeing others do it, the waiter advised against it, saying that they were just flowers, as if they were peasant food. We often hear of Italian preparations of squash blossoms and in fact, I enjoyed wonderful deep fried blossoms in Florence, Italy many years ago. Hmong farmers tell me that the leaf tips, with their shorter hairs, are delicious. Aside from picking the fruits themselves, there are the plants' flowers too. Asian people, just like many other people on this planet, harvest lots of squash (cucumbers, melons, gourds, pumpkins, and summer squash) in the summer time. ![]()
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