I could wait no longer!
I had to have them and nothing would deter me.
Standing by my little garden I salivated as I gazed down upon the treasure; and so putting an end to my hesitation, I bent down and picked six baby squash, one with a lovely bloom intact.
That was the beginning of a delicious ending I’ve chosen to call, “Beer-Battered Baby Squash & Blooms.”
And so, to quote Paul Harvey… “Here’s the rest of the story…”
Baby Squash with blooms if possible
1 Bottle/Can Lite Beer
1 cup Self-Rising Flour
1 tsp Garlic Powder or Onion Powder (or both)
Salt and Pepper to taste
Fresh Mozzarella (or your favorite cheese)
Fresh Green Onions finely chopped
Vegetable Oil for frying
Mix flour, garlic/onion power, salt & pepper, and beer until it resembles thick pancake batter.
Remove the pistols from flowers. Blanch for 30 seconds and then put blossoms in a cold water bath for 5-10 seconds. Lay on paper towels to absorb water. Mix cheese and green onions. Carefully stuff squash blossoms with cheese, drape petals over cheese and twist the ends to seal. If the blossoms are frail and difficult to handle put them in the fridge to sit about 15-20 minutes. I totally skipped this step.
Dip stuffed squash blooms and baby squash into the batter to completely coat. Drop into hot oil (375 degrees) and fry for 1-2 minutes.
When they are golden brown, remove from oil and lay on paper towels.
Take a bite and enjoy the scrumptious soft middle surrounded by a light and airy crust (thanks to the beer). It’s truly the best “homemade homework” I produced in quite a while.
Friends, these are simply delicious!
I hope you get the chance to indulge this summer!