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Title: Fried Squash Blossoms with Celery Sauce
Categories: Amerind Vegetable
Yield: 6 Servings
| FRIED SQUASH BLOSSOMS | ||
| 1 | Green anaheim chile | |
| 1/2 | c | Water |
| 1 | Egg, beaten | |
| 1 | c | All purpose flour |
| 1/2 | c | Heavy cream |
| 1 | tb | Unsalted butter |
| 1 | Onion, finely chopped | |
| 2 | Tomatoes, peeled, seeded and coarsely chopped | |
| 1 | Garlic clove, finely chopped | |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 30 | Squash blossoms, preferably male | |
| 2 | c | To 3 cups vegetable oil |
| CELERY SAUCE | ||
| 1 | lb | Celery, leaves and stalks |
| 3 | tb | Unsalted butter |
| 1/2 | ts | Salt |
Roast, peel, seed and dice the anaheim chile.
In a bowl, mix together the water, egg, vlour, and cream to make the batter and set aside 1 hour.
Melt the butter in a sauce pan over medium-low heat and saute the onion until it is translucent. Add the tomatoes, chile, garlic, salt and pepper, reduce heat to low and simmer 15 minutes. Stir occasionally to prevent burning. Remove from the heat and let cool.
To make the sauce, cut the celery into large chunks and place in a pot with enough salted water to cover. Bring to a boil over high heat and cook about 20 minutes until celery is tender.
Drain the water, place the celery in a food processor and puree. Strain through a fine sieve into a saucepan.
Heat the celery puree over medium low heat 8 to 10 minutes, until reduced by half. Add the butter and salt and stir together until the sauce is smooth and shiny. Keep warm until the squash blossoms are fried.
Remove stamens from male squash blossoms. Fill each blossom with about 1 tablespoon of the sauteed vegetables and spices, pull together the tip of the blossom to seal in the filling, and gently dip it into the batter, covering the entire blossom.
Heat the oil in a large saucepan or fryier untilo it is very hot but not smoking. Gently drop each blossom into the oil. Fry 3 to 5 minutes, turning once, until the blossoms are golden brown. Remove the blossoms with a slotted spoon and drain on paper towels.
Using a sharp knife, slice each blossom twice diagonally. Spoon about 1/4 cup sauce onto each of 6 plates, top with the fried squash blossoms and serve hot. *****************
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
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