The whole thing started with the purchase of four plants labeled "cantaloupe" and one plant labeled "zucchini", which I planted about 6 weeks ago. The plants are doing great, but it turns out that they are all yellow squash plants! Somebody at <store name redacted to protect the guilty> obviously doesn't know their plants. But I guess that means that I don't know my plants either!
In any case, all five plants are thriving, look very healthy, and have many, many squash blossoms and baby squash on them. Faced with the prospect of too much squash, I remembered that I once made an Italian dish which involves dipping squash blossoms in batter and deep frying. Where they stuffed with ricotta cheese first? I can't quite remember, but I do know that they were delicious. Having never met a fried food that I didn't like, and looking at all the baby squash on my plants -- most with the blossoms still attached -- I decided to try deep frying them. And while I was at it, why not make a tempura batter and fry other vegetables?
I carefully picked baby squash with the blossoms still attached, washed carefully (those blossoms are inclined to fall off if you're not careful), checking the inside of the blossoms where bugs like to hide. Extra protein! I made a tempura batter, dipped the squash and fried in canola oil heated to 350 F. I used a wok, I think deeping frying in the wok is the best way to go. I served with a spicy chinese-ish dipping sauce, made by combining soy sauce, sesame oil, finely chopped garlic, rice wine, and a bit of chili sauce (use something like Siracha). But, really, the sauce was overkill -- they were absolutely delicious with just a sprinkle of salt. In fact, I am inclined to wonder if the purpose of a squash plant is to produce squash blossoms for frying!
I wasn't completely happy with the tempura batter I made -- the fried food wasn't as crisp as it should have been. I think there were two problems: I didn't use ice water and I over mixed the batter. Try the recipe below, make sure to use really cold water, make the batter right before frying, and don't over mix (a few lumps are fine). And if you have a batter that works better, let me know. Buon Appetito!
Tempura
1 large egg
1 cup ice water
1 cup all-purpose flour
Method: Beat egg and mix with ice water. Add flour, stir until almost smooth but don't over mix. Dip veggies in batter and fry in an oil-filled wok heated to 350 F.
