 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Squash Blossom Pancakes, by Claire Criscuolo, RN
Squash blossoms are the flower of the zucchini, and they tender and
delicate with a subtle zucchini flavor. Because they are so delicate
they must be used within a couple of days of picking them so you'll need
to either grow your own zucchini plants or buy the freshly picked
blossoms directly from a farmer which is no problem here in our beloved
state.
Serve these pancakes hot or chilled, alone, or with a squeeze of fresh lemon juice, or with a little warm marinara sauce, or with applesauce. Either way they are not to be missed and one of my favorite things about summer. Serves 6
2 Cups organic all purpose flour
2 Teaspoons organic baking powder sea salt and pepper 3 Organic eggs 1 1/4 Cup water 1/4 Cup finely chopped organic Italian flat leaf parsley ½ Teaspoon finely grated organic lemon zest 12 Organic squash blossoms, rinsed, and stem and stamen removed, ½ Cup extra virgin olive oil
Measure the flour and baking powder, and a little sea salt and pepper
into a bowl. Whisk to combine. In a separate bowl, whisk together the
eggs, the water, the parsley, and the lemon zest. Add the egg mixture to
the flour mixture all at once, then stir to combine, beating slightly to
blend in the flour mixture.
Line a cookie sheet with a double layer of paper towels and set it by
the stove or by the electric skillet if you are using one. Pour 1/4 cup
of the oil into a large skillet and heat over medium heat or if using an
electric skillet, set the temperature to 350 degrees. One at a time,
dip the squash blossoms into the batter to coat, then lightly shake off
excess batter and carefully place into the heated oil, single layer.
Don't crowd the skillet or the temperature of the oil will drop and the
squash blossoms will be greasy. Cook for 2-3 minutes, or until the
undersides are medium golden brown. Using a tong or a fork, turn and
cook the other sides for about 2 minutes, or until medium golden
brown. Transfer to the paper towel lined cookie sheet.
Continue frying the remaining squash blossoms, heating the additional oil as needed. Serve hot, at room temperature, or chilled. |