Introduction: BLOSSOM POPPERS
A family passion of ours is gardening. It was always something I enjoyed doing with my Mother, and now I love sharing some of the skills I've learned with my children. One important skill is knowing how to make the most out of what you sow, & since our garden has been in full bloom, I have an abundance of squash, zucchini, and pumpkins. I decided to share this unique gardening recipe that shows you how you can utilize even the blossoms from your plants, to make a tasty snack.
Step 1: Get Ready!
My mother use to bread & fry just the blossoms themselves, but I feel that the blossom themselves aren't quite "meaty" enough for me. I decided I would add my own twist this year & try stuffing a few, & this is what I came up with...
8-10 large squash blossoms (any variety of squash, zucchini, or pumpkins)
1 container of garden vegetable cream cheese
3 Tbs of REAL bacon bits
1-2 large jalapeños finely chopped
1/2 cup milk
1 cup flour
1 Tbs adobo all purpose seasoning
NOTE: you will also need a deep skillet & oil for frying in. (or a fry-daddy)
OPTIONS: I was going for a jalapeño popper flavor, but the blossom itself serves as a perfect vessel for frying up any kind of stuffing/ filling. I think it would work wonderfully with chopped zucchini & squash with garlic too. (Just to get the idea ball rolling)
First you will need to go out & harvest some of your largest blossoms that are in full bloom. (opened wide) Break them off close to the butt of the flower. Then take them in and give them a rinse in cold water inside & out. (to get rid of bugs/ dirt) Then gently remove the center pistol of the flower by pinching it off with your thumb & index finger. Now set them out to dry with the bottoms up & the petals kept open.
Step 2: Get Set!
Now let's set every thing out and get things "popping"
In a small bowl mix together the veggie cream cheese, bacon, and jalapeños. This will be your stuffing. I was going for something that would taste similar to jalapeño poppers, but keep in mind these blossoms are like natural growing wonton wrappers, so the possibilities are endless.
You will also need to set out your "wet coat" in one bowl (the milk & egg lightly beaten)
And of course your "dry coat" in another bowl (the flour & adobo seasoning)
Then get your oil heated to about 350*
- Stuff each blossom with about 1 Tbs full of the stuffing
- Close the blossom by folding over the petals and tucking in the remaining ends
- Set the stuffed blossoms with the bottom ends up & folded ends down to help keep them closed
Now the stage has been set for frying.
Step 3: GO!!!
Time for those lovely blooms to GO into the fryer! Hooray for deep fat frying!
But first lets dress them up a bit. Dip each blossom in the following order: wet coat / dry coat / wet coat / dry coat
Then into the oil folded edge first (This allows the end to seal first and prevents the guts from spilling out)
Then continue to turn & fry them until they are evenly cooked to a golden brown.
NOW REAP WHAT YOU HAVE SOWED & ENJOY YOUR BOUNTIFUL HARVEST OF BLOSSOM POPPERS!!!
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