(Check out tomorrow's post for tips on grilling skinny steaks.)
This is a do-again if I can get my hands on any squash blossoms! I mean, zucchini often shows up on the doorstep as a drop-and-dash (was that the neighbors car?) - but no one ever leaves me a big bag of squash blossoms:(
I composed the stuffing based on quinoa, which I haven't had in a while, and what was found at farmer's market: baby carrots, garlic scapes, spring onions, shiitake mushrooms, courgettes (baby zucchini).
Veggies and mushrooms sauteed until soft.
Season with salt and pepper to taste.
Quinoa from the rice-cooker.
Couple tablespoons of veggies, a tablespoon of seasoned quinoa (I used sesame oil, chili oil, and fish sauce, because I like that combination); add a tablespoon of cream cheese to bind it all together.
Only a few blossoms to use, the remainder of the stuffing was used to top zucchini in this recipe.
Stuffed, twisted shut, and then dipped in a thin batter of mochiko (sweet rice flour) and water.
Fry, fry, fry - about 2 minutes per side.
Drained and delicious. I was thinking about doing a maple mustard dressing for this dish, but Dan was already eating it.
Go raid the neighbor's garden. Raid the garden! Eat some squash blossoms.
