SC - Flower fritters

[Paul Louis]

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From: 	owner-sca-cooks at Ansteorra.ORG on behalf of marilyn traber
Sent: 	Wednesday, September 17, 1997 10:17 AM
To: 	sca-cooks at Ansteorra.ORG
Subject: 	Re: SC - Flower fritters

LYN M PARKINSON wrote:

> Hi Margali,
>
> Do you cook your battered flowers in a deep fat fryer?  I've read of
> these and think that I did some squash ones a looong time ago.  I have
> a
> recipe for sage leaves in batter from my German cookbook.  Don't have

If I may interject here, If you do not have a deep fryer, the squash blossoms 
are just as delicious sauteed. Instead of a tempura we used a mix of rice 
flour and cornstarch as a dredge ,and finished them with a lemon-thyme sauce.
Also, where I am currently employed we deep fry the battered sage leaves and 
use them as the *stuffing* between two peices of either skatewing or hake with 
mustard crumbs on top. Sells well !


 Lady Olga ot Kaffa
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Jillian Louis, CCE,CWC



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