From Dish Danielle:
It’s summer in New York and the greenmarket is brimming with bright poppy produce: scapes, snap peas, squash blossoms, strawberries, edible flowers, and bushels of zesty herbs like whoa. Each seasonal item has a bold personality all its own– so bring them home and into your kitchen and let the fun begin. It’s time to start PLAYING with your food.
A dozen squash blossoms, rinsed clean
1 c ricotta cheese
2 tbsp grated parm
1 scape, diced fine
2 poblano chili’s
1 tsp lemon zest
1-2 tbsp fresh lemon juice
salt & pepper to taste
½ c flour
Squash blossoms are just beautiful. They’re hearty and structured yet soft & delicate. I wanted to wear them in my hair. I wanted to wear them as earrings. They didn’t seem to mind my attempts to create wacky accessories rather than fabulous hors d’oeuvres, but once I started to get hungry, I refocused and created some delicious dinner party snacks:
Start by roasting the heck out of the poblanos. Literally place them over a flame on your stovetop and let them blacken. Using tongs, turn them every 90 seconds or so until their completely charred. Place them into a bowl with a cover to allow their skin to ‘sweat’ off. Once they’ve cooled, rinse their skin off by placing them under the faucet and using your hands to remove the stubborn pieces of skin. Dice them fine and set aside.
Now take your scapes and saute them off briefly in some olive oil. Their flavor is super strong so this will mellow their bite just a touch.
Now compose the filling: In a bowl, mix the ricotta, parm, saute’d scapes, ¾ of the poblano’s, lemon juice, lemon zest, and s&p. Taste. Add the remaining poblano’s if needed, and balance with add’l s&p and/or lemon juice.
If you have a pastry bag, I recommend using one to pipe the filling into the flowers. If not, carefully spoon the filling into the blossoms and twist the ends of the flowers to seal them shut.
The batter: Mix the flour, seltzer and a pinch of salt. Heat a ½ inch of veggie oil in a skillet over med-high heat. While the oil is warming carefully dredge the blossoms through the batter. Place a paper towel covered plate beside the skillet so you can drain a bit of the oil off once they’ve been fried.
Once the oil is hot, fry your blossoms off in batches to finish. Squeeze a bit of lemon juice and a pinch of salt a top the hot fritters. Arrange on a pretty platter and serve immediately.