My squash and pumpkins do not realize that Fall is coming on--they are still producing a bumper crop of blossoms. Today I picked all of the ones that have not set fruit and fried them up for supper.
Fritter (Beignet) Batter2 eggs, separated
1/2 cup flour
sticks of cheese 1/2" x 2"
fresh or dried herbs, optional for flavor
salt and pepper
olive oil & butter for frying
Beat egg whites until stiff. Beat yolks separately; add salt and pepper to taste and a pinch of fresh or dried herbs. Stir whites into yolk mixture.
Stuff sticks of cheese into blossoms, dredge in flour, then into fritter batter. Fry at medium low heat in melted olive oil and butter. Serve with cold beer and crusty bread--welcome to Fall!
Dried up [left over from winter storage], shredded turnips and fresh chopped dandelions make a tasty fritter with the addition of an egg, some milk and flour, maybe some flavoring herbs or spices, a pinch of salt. Beets, carrots, parsnips, rutabaga, even shredded pumpkin or squash will work. Serve with a dollop of crème fraîche.
