If there's one appetizer that recalls Rome on a plate, it's undoubtedly fried squash blossoms. These yellow-orange edible flowers are removed from the zucchini and other types of spring squash before being stuffed, battered, and fried. Filings vary, from ricotta and spinach to mozzarella and anchovies, but one thing is certain: Cutting into the fried flower reveals a gooey center that contrasts gorgeously on the palate with its thin and crispy exterior – they're dreamy.
This video offers a simple step-by-step technique for preparing the perfect frying batter as well as for cooking the flowers themselves. It should come as no surprise that they have a very short shelf life – they'll keep for 48 hours at most, so it's best to cook with them the day you've either picked or purchased them.
Before getting started, though, don't forget to clean the squash blossoms. They're very delicate so it's important to handle them carefully to keep the flower petals intact. Rinse them under water or clean them with your fingers, making sure that there are no insects or dirt inside, then gently pat them dry with a paper towel. And don't forget to remove the internal pistil, as well as the external peduncle – they'll add an unpleasant flavor if they remain attached to the flower.
The recipe in the video features a classic filling of ricotta and spinach, and you can check out the full recipe here to read through the steps.
