- 2 dozen zucchini blossoms with the stamens removed
- Oil for frying
- 1 1/4 c flour
- 12 oz lager style beer
- 2 c ricotta
- 2 Tbsp chopped fresh basil leaves
- Stir the basil into the ricotta
- Spoon a few Tbs into each blossom
- Whisk the flour and the beer together in a bowl
- It doesn’t need to be completely smooth but eliminate big lumps ( don’t over do it. You need the carbonation to keep the batter light)
- Dip each blossom into the batter to cover
- Shake off the excess
- Fry in heated oil in a large skillet
- About 2-3 min flipping them once
- Place them on paper towels when you remove them to drain the excess oil.
- Salt and serve
These are great as appetizers or as party hors d’oeuvres
- 4 green tomatoes sliced thick
- 1 egg
- 1/2 c milk
- 1/2 c flour
- 1/2 c cornmeal
- Oil for frying
- Combine the egg and milk with a whisk
- Take about 1/2 of the flour and put it in a shallow bowl
- Combine the remaining flour and cornmeal in another shallow bowl
- Dredge the slices of tomato one at a time in flour
- Then egg and milk mix
- Then cornmeal / flour mix
- Heat the oil, about 1/2 inch thick, in a skillet
- Fry the coated slices about 2 min per side until crispy and golden
- You will have to do them in a several batches.
- Lay them on a few paper towels to drain the excess oil
- * keep an eye ball peeled as you fry the rest because the ones on the paper towels have a tendency to disappear. All that will remain are some guilty smiles.
- 1 box cake mix prepared as directed with 2 layers
- 1/2 c cold water
2 c sugar
- 1 c heavy cream
- 3/4 tsp salt ( if you want salted caramel)
- 1 tsp pure vanilla extract
- Heat the water and sugar in a heavy sauce pan on medium high
- Stir until they are combined.
- Take a wet pastry brush or small, wet, paint brush, purchased for this one time use, and brush the rim of the sauce pan to insure that the sugar doesn’t crystallize along the edges.
- (the brush is a beast to clean after this. As a result, we usually buy cheap ones and toss them out afterwards. Just watch out for shedding hairs from the brush)
Once it boils, leave it untouched for 8-10 min until it’s golden Amber in color
- Heat the cream in another pot.
- When the sugar is done, lower the heat
- Add the warm cream, slowly, whisking constantly as it simmers for 2-3 min
- Make sure it’s smooth and remove from heat.
- Add the salt, if you use it, and vanilla extract
- Whisk thoroughly.
- Poke holes in the cake with a meat thermometer or clean nail
- Use the warm caramel as frosting
- Let it stand until the caramel cools completely.
Be careful. It’s so good that you’ll want a huge piece but unless you are used to a lot of sugar, stick with a thinner slice.
Up next Super Squash Recipes – A 3-part Series
Enjoy these family favorites.