Fried Elderflowers & Squash Blossoms in Beer Batter: Light, Crispy & Delicate

Fried Elderflowers in Beer Batter

 On a warm Spring afternoon we added Fried Elderflowers or fiori di sambuco fritti  to the menu - these edible flowers when fried in a beer batter create a light, crunchy, aromatic antipasti/appetizer!

Serve with the same beer you used in the batter, in our case, local craft beer from Apecchio's Collessi Brewery. The flowers have a floral-lemony flavor that pair perfect with Prosecco as well.

The key to this recipe is keeping all the ingredients - including the bowl & whisk in the fridge!! It is a very light/loose batter that becomes nice & crispy!

Elderflowers or Sambuco from the tree in our front yard

Here is a short 2 minute video taken during a May Cooking Class just the other day - on the menu: Fried Elderflowers, Homemade Ravioli stuffed with Greens & Ricotta in a 'Sugo al Momento' or Sauce of the Moment and 2 Crostata's: Fresh Strawberries and Fig Jam with Pine Nuts. It was a lovely lunch but the elderflowers stole the show!

Beer Batter for Elderflowers and Squash/Zucchini Blossoms

*It is very important to have all the ingredients as cold as possible, including: flour, bowl, whisk/whip, etc.

Serves 4
12-15 flowers (sambuco/elderflower or squash blossoms), it is important to keep the stem long to use it as a 'stir-stick' when frying.
bottle of beer (or seltzer water - but it won't be as crispy)
flour
sea salt (for sprinkling on top before you serve)

Add a couple of handfuls of cold flour to a cold bowl, with a cold whisk add cold beer steadily mixing until you develop a light thin batter without lumps that will coat a spoon. (Think of a thin crepe batter.) - Watch the video for an example.

Once at desired consistency, cover with plastic wrap and place in the fridge for about an hour.

Heat oil to 350 F / 175 C - be sure to use a thermometer.

Clean your flowers. Elderflowers: give a little shake and check for bugs. Squash Blossoms: remove the pistil & stamen.

Dip the flower in the batter holding on to the stem. Allow access batter to drip off. While holding the stem of the flower, place in the hot oil in a slow swirling motion thru the oil. (This avoids clumping).
Fry for 20-30 seconds, until golden brown. Be sure to maintain the temperature of your oil.
Place on the fried flowers on brown paper and sprinkle with sea salt and serve immediately!

Serve with beer or prosecco - something bubbly!!

Roasted Butternut Squash with Onion, Oregano & Mint

A new spin on squash: oregano & mint instead of cinnamon & nutmeg. Best used with butternut squash or turban pumpkins the meaty flesh makes for a hearty fall dish.

Roasted Butternut Squash with Onion, Oregano & Mint Recipe

Serves: 4

Ingredients:

2 medium butternut squash, or half a turban pumpkin seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chili flakes
1 tablespoon oregano
1 clove of garlic, sliced paper-thin
small handful fresh mint leaves

Method:

Preheat oven to 450 degrees F. / 220 C 

Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets. Bake in the oven until just tender, about 18 to 20 minutes.  

Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. 

This dish can be made earlier in the day but should not be refrigerated.