One of Mrs. MM’s all-time favorites must be deep-fried squash blossoms, usually with cheese and anchovies. They have been featured on this blog before here, here and here. The batter that we seem to like best is a simple one of rice flour, club soda and salt, and ideally the batter should be chilled in the fridge prior to use.
There were super fresh squash blossoms at the market this morning so I bought two bunches. Back at home, I rummaged through the fridge and found some mini-mozzarella balls leftover and the last few slices of prosciutto. Of course we had anchovies. So we stuffed the flowers with either a mozzarella and prosciutto mixture or a mozzarella and anchovy center. Dip quickly in the batter and deep fry (we did this in a wok) until just starting to get a touch of color and drain on paper towels before serving hot. This batch was fantastic. Crisp to the bite, but the interior chewy, salty, cheesey and somewhat addictive.
If you don’t have anything to stuff into the blossoms, they taste pretty good just plain and simple. However, if you want to take them up a notch, serve them with a flavorful sauce or dip. Or a salsa. In this case, I used a store-bought salsa that went very well with the deep fried squash blossoms.