Fall Flavors: Pumpkin Chilpotle Fried Squash Blossoms
Over the summer our Pestos With Panache team was fortunate enough to meet Jon Ross-Wiley, the Co-founder of Local in Season, at the SoWa Market. For those who haven’t heard of Local in Season (or LIS, for short), it’s a site dedicated to discussing everything related to local food. Their dedication to this movement is stated best on their website,
“Local food that is in season is better quality, and with a little knowledge, the meals you make will simply taste better.” You can connect with Jon directly on twitter at @LocalinSeason and join the Local Food movement at http://www.localinseason.com/.
When Jon stopped by the SoWa Market he sampled Pestos with Panache, and loved our Pumpkin Chilpotle Pesto. It’s no secret how much I adore Baja Cuisine. Indulge in Jon’s sublime gourmet squash-blossom appetizer, without crossing the border!! Below is his interpretation of Fried Squash Blossoms, wish a dash of Pestos with Panache, of course!
Pumpkin Chilpotle Fried Squash Blossoms
By Jonathan Ross-Wiley
Begin by heating 2 inches of canola or vegetable oil in a heavy bottomed pot to at least 350 degrees.
Ingredients
12 squash blossoms (pistils removed)
1 cup all-purpose flour, plus an additional cup for dredging
1 tsp baking powder
1 tsp salt
Freshly ground black pepper
1 egg
3 tablespoons Pumpkin Chilpotle Pesto
1/2 cup beer
Kosher salt for finishing
While the oil is heating mix the batter ingredients until just combined. This batter should be the consistency of pancake batter. If the batter is too watery, add a bit more flour. Alternatively, if the batter is too thick in consistency, add a splash more beer or water.
Dredge each blossom lightly in the plain flour and then dip into the batter and place gently in the oil. Be careful not to crowd the blossoms in the oil. You may have to cook in batches. Cook turning once until a nice golden brown.
Drain on a rack or paper towels and serve immediately.
