July 16, 2009
I bought these cute little patty pan squashes with their blossoms still attached at the farmers market a couple weeks ago. My initial plans was to open & stuff the blossoms before frying, but I decided they were too little for that. So, I simply fried them whole & ate them with a marinara sauce.
To prepare the squashes, you have to first snap off the stem on the bottom.
Then, gently open the flower and take out the orange & white pistil in the center. You can eat these, but they are bitter.
I used Anne's "better batter" recipe from the Kitchen Conservatory blog. She mixes 1 egg with 2 tablespoons of baking powder. At first, this won't look like it will work but after a while it creates a foamy batter that fries up to a light and crispy coating that sticks well to your food.
Dip your food into the batter, then coat it with seasoned flour. Fry in 350 degree oil until well-browned.