Comments on: Deep Fried Squash Blossoms / Pritong Bulaklak ng Kalabasa

By: rache

rache — Wed, 10 Mar 2010 08:28:19 +0000

this is mouth watering, binabasa ko pa lang, masarap na, deliziozo! i will definitely try it this weekend.

By: gee

gee — Fri, 05 Feb 2010 03:34:44 +0000

MM, I’ve tasted bulaklak ng kalabasa tempura and it was so good, PLEASE TRY TO ADD THIS bulaklak ng kalabasa if you will cook pinakbet…oh my!!! first time ko natikman na ginawa ng ate ko, as in, i am in heaven. ang sarap!!!

By: tiny

tiny — Mon, 25 Jan 2010 11:59:05 +0000

I remember making this when we were in baguio. We happen to have a big chunk of sharp cheddar cheese that’s almost to expire in 5 days. Bought several bundle of squash flowers and stuffed the cheddar cheese, dipped in batter and deep fried it. Served it with garlic-mayo dip.

By: winnie s.

winnie s. — Thu, 21 Jan 2010 01:07:46 +0000

Thank you for the “pre-chilled batter” tip. Will definitely try this with anchovies. :-)

By: tina m.

tina m. — Tue, 19 Jan 2010 16:34:40 +0000

Many thanks, MM, for the tip, and all the wonderful recipes you share.It used to be that my favorite writers were Erma Bombeck and Jessica Zafra, BUT none of them can cook! That’s why you’re no. 1 now on my list. God Bless!

By: Marketman

Marketman — Tue, 19 Jan 2010 10:47:52 +0000

tina m, I just hold the flower petals closed after the dip in batter and gently put it in the oil, it seems to stay in even through the frying… though there is an occasional mess.

By: sonny sj

sonny sj — Mon, 18 Jan 2010 04:29:04 +0000

did this before with minced shrimps stuffing. sarap!!

By: Marketman

Marketman — Mon, 18 Jan 2010 02:18:21 +0000

Rose5, sorry, that sentence is unclear. I meant to say the batter is chilled and consists of rice flour, water and salt. :)

By: Rose5

Rose5 — Mon, 18 Jan 2010 01:43:32 +0000

why CHILLED salt?

By: zena

zena — Sun, 17 Jan 2010 22:33:23 +0000

I love kalabasa blossoms cooked every which way. Sounds wonderful.