Fried Squash Blossoms with Filberts and Bayley Hazen Blue

Fried Squash Blossoms with Filberts and Bayley Hazen Blue
Photo by Hirsheimer & Hamilton

Ingredients

  • 1 egg yolk
  • 1 Tbs. whole milk
  • sea salt
  • freshly ground black pepper
  • 1-½ tsp. freshly grated lemon zest
  • 2 tsp. finely chopped hazelnuts
  • 1 tsp. freshly squeezed lemon juice plus more if needed
  • + 10 more ingredients
    • 2 Tbs. sherry vinegar
    • 2 Tbs. balsamic vinegar
    • 4 slices toasted dark levain bread, for accompaniment
    • 2 Tbs. blue cheese (preferably a dry, crumbly blue such as Bayley Hazen)
    • 2 cups mizuna or mixed salad greens
    • 3 Tbs. high-quality olive oil
    • 4 fresh squash blossoms
    • 2 Tbs. fromage blanc
    • 2/3 cup coarsely ground cornmeal, plus more if needed
    • peanut oil, for frying

In a bowl, blend both cheeses, the nuts, 1/4 tsp. black pepper, and lemon zest. Squeeze on the lemon juice, taste, and add more juice if you like. Spoon the mixture into a pastry bag, if using.

View full recipe at Fine Cooking

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