Squash Blossom
Beignets
Chef Andy D’Amico of Nice
Matin Restaurant – New York, NY
Adapted by StarChefs
While the term beignet may call to mind the New Orleans
breakfast treat smothered in confectioner’s sugar, it
is really just another expression for a fritter. Chef D’Amico’s
savory version is a lightly battered and fried squash blossom,
served with lemon wedges and marinara dipping sauce.
Yield: 12 servings
Ingredients:
- 1 cup ice water
- 2 Tablespoons olive oil
- 2 whole eggs
- ¾ cup all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 egg whites, beaten firm, no peaks
- 12 squash blossoms
- Canola oil, for frying
Method:
Combine water, olive oil and whole eggs in
a large bowl. Sift dry ingredients and mix into liquid. Let
stand 1 hour. Fold in beaten egg whites just before use.
Clean squash blossoms, leaving some of the stem. Remove the
small green spikes at the base.
Heat oil in deep fat fryer to 360° F. Holding the blossoms
by the stem, dip in the batter one at a time and drop into
the fat. Turn blossoms to insure even cooking. Remove from
the oil and drain on paper towels. Season with salt. Serve
immediately with lemon wedges and marinara sauce if desired.
Wine Pairing:
A rosé champagne such as Moet Chandon Brut Rosé
NV
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