Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
What a great end to the week. My sister, who lives in Northern Ca, came down to visit on a last minute whim. I rarely get to visit with her since we are both inundated with life; me family, her work. We were invited to a beautiful wedding at the Figueroa Mountain Farmhouse on Saturday (this historic site is one of the many amazing sites you need to see next time you visit Southern Ca) and on Sunday we brunched and caught up. There's something to be said for sisterly visits... slightly therapeutic.
Before my sister's arrival we took our weekly visit to the Farmers' Market on Saturday. I love the Farmers' Market; lots of music, little kids dancing, balloons, great produce and wonderful people to mingle with. Both my girls have an amazing time devouring their freshly picked fruits and veggies as they're swaying back and forth meeting new friends.
Exploring all the wonderful foods, taking in the surroundings and experiencing the diverse culture makes my heart go pitter patter. Walking around the Farmers' Market influences and inspires me to create and make things that the grocery store would never usually do.
As we danced our way through the crowds of the Market, I quickly glanced upon a beautiful bouquet of squash blossoms. Squash blossoms are phenomenal when stuffed and fried. Not the healthiest but definitely the tastiest!
And radishes... well, I've never been a big radish fan; usually they are uncooked and served with a salad. My mom, being a true southern belle, has always loved radishes. She remembers them being served raw and dipping them in salt, which she loves. Since I've made my roasted radishes, she's become a true fan, to be honest so have I!
Farmers' Market: Stuffed Mozzarella Squash Blossoms with Rosemary Radishes and Baby Carrots
Recipe Adapted from Epicurean Mom
Bundle of radishes
Bundle of baby carrots
12 squash blossoms, stamen removed
3-4 sprigs rosemary
2 tablespoons garlic infused olive oil
8 oz mozzarella, grated
1 cup flour
1 tablespoons sea salt plus more for garnishing
1/2 tablespoon pepper
Wash squash blossoms, radishes and carrots. Place the radishes and carrots aside. Very gently take the stamen out from inside the blossom. Pat dry and carefully fill the blossoms with mozzarella cheese, twist the top of the blossoms to close off, repeat with remaining.
Place the flour into a shallow bowl and add the pepper and salt, mix until well incorporated. Beat the eggs in a bowl and place next to the flour (like an assembly line.) Dredge the squash blossoms in flour mixture (do not tap off excess), then in the egg wash and back in the flour, until very well coated. Repeat with remaining blossoms.
Preheat the oven to 400 degrees. Place the radishes in a cast iron skillet drizzle olive oil on the radishes until well coated and sprinkle a few sprigs of rosemary on top. Repeat this process with the baby carrots on a baking sheet and bake until just browned, about 20-25 minutes. Sprinkle the blossoms with sea salt.
Pour oil into a tall rimmed frying pan, filling about 2-3 inches. Heat until hot but not smoking, about 350-380 degrees. Carefully fry blossoms in batches, until a nice golden brown color. Serve warm.