Cook Chatty Cathy
New member
Today I was reminiscing about how when we were youngsters we would forage our way thru the neighborhood! We ate everything that even looked good, including flowers the more colorful the better! Luckily we never got sick That brought into mind a strange dish I was served at an Italian Restaurant in Monterey, CA. I marveled at the creativity of frying up squash blossoms totally forgetting that I ate blossoms my entire childhood only NOT FRIED!
But here's the best I can remember of that unique dish.... Squash Blossoms (about 5 inch's long and open leaving just enough of the stamen located near the beginning of the stem)to keep the blossom from falling apart, they were lightly coated in a thin batter and deep fried. These were served hot and delicate flavored.
Anyone else out there ever had these? Let me know.
CCCathy
But here's the best I can remember of that unique dish.... Squash Blossoms (about 5 inch's long and open leaving just enough of the stamen located near the beginning of the stem)to keep the blossom from falling apart, they were lightly coated in a thin batter and deep fried. These were served hot and delicate flavored.
Anyone else out there ever had these? Let me know.
CCCathy