Food of The Southwest Indian Nations/Lois Ellen Frank 2002

Fried Squash Blossoms with Celery Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
FRIED SQUASH BLOSSOMS: 1/2 cup water 1 egg, beaten 1 cup flour
1/2 cup heavy cream 1 green New Mexico or Anaheim chile 1 tablespoon unsalted butter
1 onion, finely chopped 2 cloves garlic, finely chopped 2 tomatoes, peeled, seeded, and chopped
1/2 teaspoon salt 1/4 teaspoon white pepper 4 ounces (about 1/3 cup) soft white goat cheese
30 squash blossoms, preferably male 2 to 3 cups vegetable oil, for frying CELERY SAUCE: 1 pound celery, leaves and stalks
3 tablespoons unsalted butter 1/2 teaspoon salt



1 To make the batter, mix together in a bowl the water, egg, flour, and cream. Set aside and let stand for 1 hour. The blossoms will fry better if the batter has time to set.
2 To make the sauce, cut the celery into 1-inch chunks and place in a pot with enough salted water to cover. Bring to a boil over high heat and cook for about 20 minutes, until the celery is tender.
3 Drain the water; place the celery in a food processor and puree. Strain through a fine sieve into a saucepan. Discard the contents of the sieve. Heat the celery puree over medium-low heat for 8 to 10 minutes, or until it has reduced by half. Add the butter and salt and stir until the sauce is smooth and shiny. Set aside and reheat to serve with the fried squash blossoms.
4 Using the open flame method, roast, peel, seed, and dice the green chile.
5 In a saucepan over medium-low heat, melt the butter and saute the onion until it is translucent. Add the garlic and saute for 1 more minute. Add the tomatoes, chile, salt, and pepper; stir and decrease the heat to low. Simmer for about 5 minutes, until the vegetables are soft. Stir occasionally to prevent burning. Remove from the heat and set aside. In a separate bowl, mix together the goat cheese and the sauteed vegetables. (The vegetables will still be warm and this will help soften the goat cheese.) Place the mixture in a pastry bag for filling the squash blossoms.
6 If using male squash blossoms, remove the stamens and discard (the stamens are edible but bitter). Fill each blossom with 1 to 2 teaspoons of the cheese and vegetable mixture, pull together the tip of the blossom, and twist it to seal in the filling. Hold the blossom by the stem and gently dip it into the batter, covering the entire blossom.
7 Heat the oil in a large saucepan or fryer until it is very hot but not smoking. If the oil is not hot enough the blossoms will be very oily by the time they are finished cooking. Gently drop each blossom into the oil. Fry for 1 to 2 minutes on each side, turning them once, until they are golden brown. Remove the blossoms with a slotted spoon or tongs and drain on paper towels.
8 Using a sharp knife, slice each blossom diagonally. Spoon about 1/3 cup sauce onto each of teh plates, top with fried squash blossoms, and serve hot.

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