60 Min
GF
Squash Blossom Pakoras
A couple of weeks ago at the farmers market, Armando Bustamante — a farmer with a warm smile and a large field in the Heights neighborhood who has often provided us with local fennel, cauliflower and amaranth leaves — asked me if I’d like some squash blossoms. He had too many and did not know what to do with them.
The next day a giant container of huge sunflower-yellow delicate squash blossoms landed in the restaurant's kitchen. We tore some up and threw them into salads; one of my cooks went to town making squash blossom quesadillas for family meal; and I decided to try a true and tested approach with them. Stuffed with a tangy cream cheese filling, they were tasty just as is and could be served chilled with a squeeze of fresh lemon juice. But fried in a light delicate pakora batter, they were ethereally delicious, especially when the fried blossom pakora was stuffed inside a fresh blossom.
A couple of weeks ago at the farmers market, Armando Bustamante — a farmer with a warm smile and a large field in the Heights neighborhood who has often provided us with local fennel, cauliflower and amaranth leaves — asked me if I’d like some squash blossoms. He had too many and did not know what to do with them.
The next day a giant container of huge sunflower-yellow delicate squash blossoms landed in the restaurant's kitchen. We tore some up and threw them into salads; one of my cooks went to town making squash blossom quesadillas for family meal; and I decided to try a true and tested approach with them. Stuffed with a tangy cream cheese filling, they were tasty just as is and could be served chilled with a squeeze of fresh lemon juice. But fried in a light delicate pakora batter, they were ethereally delicious, especially when the fried blossom pakora was stuffed inside a fresh blossom.
60 Minutes
4
To make the filling:
To fry the blossoms:
Notes & Variations
- While most pakora batters are made with chickpea alone, adding rice flour lightens the flavor and the texture. Feel free to use either chickpea or rice entirely.
- Replace the cream cheese with chevre or a combination of a favorite melting cheese like Swiss, Cheddar or Gruyere.
- Toast coriander seeds in a 300°F oven for 5 minutes or over a hot skillet until the color changes slightly and an aroma emanates. To crush coriander seeds, use a light rolling pin.
To make the filling:
To fry the blossoms:
Notes & Variations
- While most pakora batters are made with chickpea alone, adding rice flour lightens the flavor and the texture. Feel free to use either chickpea or rice entirely.
- Replace the cream cheese with chevre or a combination of a favorite melting cheese like Swiss, Cheddar or Gruyere.
- Toast coriander seeds in a 300°F oven for 5 minutes or over a hot skillet until the color changes slightly and an aroma emanates. To crush coriander seeds, use a light rolling pin.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
Just can't seem to get enough cream cheese?
No shame in that. Check out the recipes below for more creamy goodness!
MORE CREAM CHEESE PLEASE
