Even at the end of October one can find squash that are still giving blossoms. We know that those blossoms will never become squash at this late date and that there is going to be a frost but they can survive for a time if we cover them at night. So, why don't we let them be useful to our palates? Let's be realistic and start saying goodbye to summer and to our gardens and have a feast of squash blossoms filled with cream cheese.
Ingredients:
1 to 2 squash blossoms per person
1 box cream cheese
1/2 red pepper
1 1/2 jalapeño pepper or hot padrón pepper
lemon zest from half a lemon
3 tablespoons cilantro
2 tablespoons lemon juice
batter:
1 1/2 cups tempura
beer
salt
oil (fill 2/3 of the pot)
Combine the cream cheese, the red pepper, jalapeño, lemon zest, cilantro and lemon juice in a bowl and mix all the ingredients very well. Spoon the mix inside every blossom. When they are all ready add them to the tempura batter and place one blossom at a time in the pot with very hot oil. Fry until brown.
Ingredients:
1 to 2 squash blossoms per person
1 box cream cheese
1/2 red pepper
1 1/2 jalapeño pepper or hot padrón pepper
lemon zest from half a lemon
3 tablespoons cilantro
2 tablespoons lemon juice
batter:
1 1/2 cups tempura
beer
salt
oil (fill 2/3 of the pot)
Combine the cream cheese, the red pepper, jalapeño, lemon zest, cilantro and lemon juice in a bowl and mix all the ingredients very well. Spoon the mix inside every blossom. When they are all ready add them to the tempura batter and place one blossom at a time in the pot with very hot oil. Fry until brown.
