Fried Zucchini Blossoms

I've seen a lot of people blog about how amazing zucchini blossoms are. I've always wanted to try them. Last Saturday I was going to work, I'm working at the Rose Theatre in Brampton. Every Saturday there is a farmer market on the street next to the theatre. I was early so I decided to walk around. I finally came across zucchini blossoms. I was really excited... the only problem was that I would have to carry it around with me all day and then carry it home. Be it they aren't heavy but I was worried that they would start to wilt before I got home. Oh I should also explain that I'm Stage Managing Romeo and Juliet and it happens to be an outdoor show. Another reason why I didn't want to pick them up. Like I said in my farmers market post there is a market up the street from me every Saturday. I went and came across the most amazing looking zucchini blossoms. I got them and a pint of patty pan squash for $7.00. In total I got 25 zucchini blossoms. Some I made yesterday the rest I made today.

I stuffed the blossoms with a ricotta cheese mixture, dipped them in batter and fried it. I found that some of the cheese came out of a couple of them. But overall they where really good.

You will need:
12 Zucchini blossoms
2/3 cup ricotta cheese
6 basil leaves sliced
1/3 cup Parmesan cheese grated
1 clove of garlic minced
Salt and pepper

1 cup flour
1 cup tonic or soda water

Oil for frying

1) Cut the stems off the blossoms. Peel back the top half of the blossom so it looks like a open flower. 2) In a bowl mix together the ricotta, basil, Parmesan and garlic. Season with salt and pepper.
3) Mix together the flour and soda water.
4) Using a pastry bag fill the blossoms with the filling. Each blossom will hold about 1 tablespoon of filling. Fill about 2/3 of the way. Then twist the top leaves together to seal.
5) Heat oil, dip the blossoms in the batter and let the excess batter drain off. Gently place in the oil and cook for 3-4 minutes or until golden brown.

ENJOY!

Pholourie

K, so I'm about to go all Guyanese, well sort of. My mom is Guyanese which makes me 1/2 Guyanese. She makes Pholourie, which is basically a fried dough. But it is so much more then that. It is these little balls of curry goodness. They taste fantastic on there own but when you dip it in a mango sauce it taste even better. This recipe calls for split pea flour, which I have yet to find at a normal super market. To make it easier on yourself just go to a bulk food store, that is where I get mine. Spilt pea flour isn't expensive, so you can make this over and over again. My only suggestion is to use new oil, using old oil will make the pholourie taste like fish or whatever you fried last. I also don't recommend re using the oil unless you want your food to taste a bit like curry. Please, please please be very careful when you fry these, I find that I need only put 2 or 3 inches of oil in the pot. There is a lot of moisture and the oil will bubble up because of this. Use your best judgment and be safe.

You will need:

For the Pholourie

1 cup split pea flour
1 cup plain flour
2 cloves minced garlic
1 teaspoon curry powder
1 teaspoon baking powder
1 teaspoon salt
1 1/3 cup water

1) In a bowl add all the dry ingredients and stir

2) add the garlic
3) Add a cup of the water and stir to combine, if the batter seems to dry add more water. It should resemble a pancake batter
4) Let rest for 45 minutes to an hour.

5) Heat a pot or pan with oil
6) Using a spoon or a mellow baller spoon the batter into the pot. Make sure not to over crowd the pot, 4-6 pholourie should be enough.
7) Cook until golden brown

ENJOY!!

Mango Sauce (Mango Chutney)

1 Large green mango or 2 small
1 clove of garlic minced
1 teaspoon hot pepper sauce (optional)

1) Using a box grater, grate the mango
2) Add the garlic and pepper sauce, stir to combine

ENJOY!!!

Tips
1) Make the mango sauce while the batter rests
2) The amount of curry powder and garlic can be adjusted. I like a fair amount of garlic.
3) A unripened mango is preferred, if you can not find one a rip mango is fine.