Friday, September 14, 2007

Beignets à fleurs d'courges & Fromage

My squash and pumpkins do not realize that Fall is coming on--they are still producing a bumper crop of blossoms. Today I picked all of the ones that have not set fruit and fried them up for supper.

Fritter (Beignet) Batter
2 eggs, separated
1/2 cup flour
sticks of cheese 1/2" x 2"
fresh or dried herbs, optional for flavor
salt and pepper
olive oil & butter for frying

Beat egg whites until stiff. Beat yolks separately; add salt and pepper to taste and a pinch of fresh or dried herbs. Stir whites into yolk mixture.

Stuff sticks of cheese into blossoms, dredge in flour, then into fritter batter. Fry at medium low heat in melted olive oil and butter. Serve with cold beer and crusty bread--welcome to Fall!

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