Tempura Fried Squash Blossoms with Rosemary infused Honey

So the powers that be have finally figured out that well, they don’t have any real power and it’s just best to stay the hell out of my way. When they do that, I’m able to get in the mindset to do stuff such as this. 

First off, these sound odd but people love em and they’re only around for a few weeks at best. The farmer had mentioned filling them with cream cheese but it’s too hot for that. Instinct told me that I needed to coat them in Tempura batter, the same stuff I use with the Hawaiian Corndogs and pair it with something light and sweet. Rosemary and honey sounded good so I made a Rosemary infused honey, it’s really that simple.  

Mise

  • 8 qt pot 
  • Tongs
  • One batch of Tempura Batter 
  • Small pot
  • Small metal bowl
  • Knife and board
  • Tongs
  • A plate with a paper towel 

Ingredients

  • 1 Dozen Squash blossoms
  • 1 cup of Honey
  • 2 sprigs of Rosemary, finely chopped

Method of Preparation

  • Heat up 4 quarts of oil in the large pot to 350 °F 
  • Fill the small pot halfway with water and get it simmering
  • Put the small mixing bowl over the simmering water, add the honey and rosemary. Mix and let sit
  • Make the Tempura Batter 
  • Dip the Squash blossoms in and lightly shake off the excess
  • Place into the hot oil and flip over after a few seconds. 
  • Let cook for about 2-3 minutes until light golden brown, then pull from the oil and set on the paper towels. 
  • Drizzle with the Rosemary Honey and serve immediately 

Notes

  • When you make the Tempura batter, make sure the soda water is cold. For this recipe, I like to make the batter a little thinner than normal since I want a really light coating so I don’t overwhelm the natural flavor.

 

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