So my wife and mother in law made ham and cheese cachitoes (little bread) from scratch and these can be made to suit whatever dietary preference is preferred.
I didn’t document the directions for those but if enough people ask I surely will pick mi suegra and mi esposa’s brain.
Now in this video I give you the run down on how to make my crook neck squash blossom fritters. Arguably this would work with any squash blossoms and if you are vegan any normal egg subsititute used in baking or frying should do the trick.
For the fritters, putting your blossoms in a bowl add:
One egg or egg substitute for binding.
Himalayan fresh ground sea salt is preferred.
Fresh ground black Peppercorn pepper.
Mozzarella or vegan mozz substitute. (I recommend Daiya)
Gluten free Pillsbury flour or whatever flour you wish. (the gluten free worked perfect for this).
Mix all together.
Put a little of the mozz into the pan saved apart from what was mixed in straight into the bowl. Let that crisp up a little bit. Then add your coated squash blossoms. Let that crisp up as well and then add some more mozz on top.
The goal while tossing in the pan is to make sure the mozz crisps up like a mozzarella pan fried chip.
The textural experience ends up one of lite, fluffy battered squash blossoms with a nice crunch. It’s like a delicate squashy mcnugget! XD
I served mine over a bed of spring mix greens along with wild harvested garden chickweed and some heirloom orange grape tomoatoes from the garden.
Because I love Cholulas it made a perfect dipper for my squash blossoms. Of course I topped it all off with my (saved from lockdown kumquats) Kumquat Honey Greek Yogurt Smoothie. (Will provide recipe if asked.) I’m melting remembering this meal.
So there you have it folks. If you enjoyed this article and after watching the video give me a like and subscribe. I will greatly appreciate it.
Thanks Again for joining me for Cookin With the Captain!
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