Pumpkin blossoms, an inflorescence of zucchini, with their dark green base and long bright orange petals, give a touch of cheerfulness, but most of all of a delicious taste to our meals, thanks to the many dishes they can be used in.
At our Cantina, we can propose you this dish, the pride and joy of our menu, the king of our fried titbits!
Fried pumpkin blossom stuffed with baccalà
- 500 g baccalà (“salt cod”)
- 250 ml milk
- 1 glass of olive oil
- 2 cloves of garlic
- 2 leaves of laurel
- 20 pumpkin blossoms
- peanut oil to taste
- fry batter
Boil the soaked and desalinated salt cod in milk with garlic and laurel for 30 minutes. Let it cool, remove garlic and laurel and whisk it, gradually adding olive oil until you’ve creamed it. Clean the pumpkin blossoms and remove their pistil. Stuff them with the creamed salt cod.
Prepare the batter with 100 g beer, 100 g oil, 100 g flour and one egg white. Dip the stuffed blossoms in the batter so that they are completely covered by it, then fry them in a pan with a generous amount of hot peanut oil. Drip them on absorbent paper, et voilà, serve them hot, with a good wine or a fresh beer!