I don't do a lot of fritters. But egg-batter-dipped squash flowers fried are so wonderful that I want to.
The problem, of course, is that I would have to make them ahead and let them sit on a warming-tray. And I am afraid that they would lose their crispy-crunch completely.
Has anyone done a fritter-type dish for shabbos? Does it work?
I already bought the squash flowers at the farmer's market. If you discourage me on the fritters, I'll stuff them and serve very lightly steamed in a red sauce.
But I would rather stuff them with ricotta (I'm doing milchigs. it's August. Don't shoot me.) If you have never done this and can get your hands on some squash flowers, do. It's amazing. One of the most fabulous dishes on earth. You bite into the crisp, lightly battered flower, and the ricotta gushes out in your mouth like a geyser-propelled burst of perfectly creamy flavor. One of the most amazing dishes I've ever done.
the flowers are also wonderful stuffed with minced, seasoned lamb and onion, too. simmered in the traditional sauces, or fried.
But batter-dipped and stuffed with ricotta they are heavenly.
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