Antipasto Fridays: Tempura Fried Squash Blossoms

We started Antipasto Fridays as a low-cook, snacky way to herald the coming of the weekend. This series introduces small plate favorites during the week so it may grace your own weekend opening ceremonies.

One morning. Three farmers markets. And a beautiful reminder of Italian days gone by.

I normally leave frying to the professionals. Beyond the fact that it's not the healthiest of options, there's the incredible mess and oily waste to deal with. But husband promised PROMISED he had done this before, and would be responsible, and that it would yield the most delicious treat EVER. He was only right on one count.

The secret is simple: soda water. The little bubbles make for an incredibly delicate tempura batter.

Since the squash blossoms, we've tried eggplant and zucchini sticks too. And I can no longer claim to be against home frying.

Tempura Fried Squash Blossoms
Batter adapted from Wolfgang Puck
8 squash blossoms

Batter:
1 tablespoon rice flour
1/2 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons cornstarch
1/4 tablespoon salt
1/4 teaspoon cayenne
3/4 cup soda water

Optional stuffing:
Grated parmesan cheese
1 clove minced garlic
Small handful of ground or chopped pine nuts

1. Sift together all of the dry ingredients. Whisk in soda water, a little at a time, until the right consistency is achieved. Most of the batter should run off the back of a spoon instantly, leaving only a very thin coat. Allow to rest in the refrigerator 1 hour before use [not the end of the world if this doesn't happen].

2. Combine the optional stuffing ingredients and mix well. Shape the mixture into 1 tablespoon balls.

3. Gently clean the squash blossoms in a bowl of water, shaking out any dirt and removing the stamen.

4. Insert one cheese ball into each flower. Gently press the filling into the base of the flower. Cover with the petals and pinch the top to seal.

5. Heat 4-5 tablespoons of olive oil over high heat, ultimately coating your pan with a 1/3 inch of olive oil across the bottom.

6. While oil heats, dip each blossom into the tempura batter, making sure to coat completely. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown, about 1 minutes. Flip and fry the other side to brown evenly. Remove to a paper towel lined plate.

Antipasto Fridays: Basil Pesto

We started Antipasto Fridays as a low-cook, snacky way to herald the coming of the weekend. This series introduces small plate favorites during the week so it may grace your own weekend opening ceremonies.

This is one dip you have permission to make a meal of. There is nothing quicker than mashing up a pile of basil leaves into a brilliant green spread. 

I always grow a few potted basil plants, but they hate the really extreme heat. It's like they are trying to escape their pots, bolting out into flowers and turning to seed. Once this happens, the leaves turn sharp and bitter tasting. It's been so bad this year, I had to rip them all out and go back to buying it at the farmers market. My recommendation: always break and sniff a leaf before purchase, and avoid basil that smells strongly of cinnamon.

As with most of our recipes here on Whisk Away, you have the option to go with the fancy equipment (in this case, a food processor) or stick with the more everyday items (in this case, a mortar and pestle or bowl + blunt object combo of your choice). Either way, you will have fragrant dip for dinner in under five minutes.


Basil Pesto
Makes 1 cup

2 cups fresh basil leaves, packed
1/3 cup pine nuts or walnuts
2-3 garlic cloves
1/2 cup olive oil
1/2 cup grated parmesan cheese
Salt and freshly ground black pepper to taste

1. Mash or pulse together the basil, pine nuts, and garlic. No need to pre-chop anything that is going into a food processor, but definitely mince the garlic and basil first if using a mortar and pestle.

2. Slowly add the olive oil, stopping to scrape down the sides of the food processor or bowl with a rubber spatula. Add the grated cheese and pulse or stir until just blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with toasted baguette slices, cheeses, and white wine.

Antipasto Fridays: Focaccia Bread

As Puddy famously pondered: why don't we have dip for dinner? And why does happy hour have to end on Friday afternoons when the sun doesn't set until 9 o'clock? In that spirit, we started Antipasto Fridays as a low-cook, snacky way to herald the coming of the weekend. This series will introduce small plate favorites during the week so it may grace your own weekend opening ceremonies.

I admit that making bread from scratch is probably outside the bounds of a no-cook Friday in the heat of summer. But the beauty of this recipe is that so many steps can be accomplished ahead of time. And the magic of pulling out a crispy round from the oven will surely impress your happy hour crew.

Lemon Focaccia
Adapted from The Kitchn

This amount of dough will yield 4 8-inch rounds. For a Friday afternoon, make a few rounds earlier in the week and save one or two in the freezer until game time.

1 envelope (2-1/4 teaspoons) active dry yeast
6 tablespoons really good extra virgin olive oil
4 cups bread flour, plus more for kneading
2 teaspoons salt
Really good extra virgin olive oil
Leaves of 2-4 branches fresh rosemary, chopped
2 lemons, washed and very thinly sliced into rounds
Coarse sea salt

Earlier in the week:
1. Dissolve the yeast in 1/2 cup warm water in a medium bowl. Stir in 1-1/4 cups water and 2 tablespoons of the olive oil.

2. Pulse the flour and salt together in the bowl of a food processor [or just use a bowl]. Add the yeast mixture and process until a rough ball of dough forms, 1 minute. Briefly knead dough on a floured surface until smooth. Shape dough into a ball. Put 2 tablespoons of the oil into a large bowl. Roll dough around in bowl until coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in size, about 2 hours.

3. Quarter the dough and decide how many to make now and store the rest in the freezer protected by plastic wrap. Be sure to remove any stored in the freezer 18-24 hours prior to baking. Unwrap and allow to rise in a covered bowl.

To bake:
4. Preheat the oven to 450°. Pour a thin film of oil into each 8-inch round cake pans. Using your fingertips, spread one dough ball out in each pan. The dough is elastic and will resist stretching. Let it relax for 5 minutes or so after you've stretched it as far as it will go. Eventually, it will cooperate and fill the pan. Cover the pans with damp dishcloths and let the dough rest until it has swollen in the pans a bit, 30-60 minutes.

5. Uncover the pans. Sprinkle the dough with the rosemary. Using your fingertips, poke dimples into the dough in each pan, then liberally drizzle with oil so it pools in the hollows. Arrange just the thinnest rounds of lemon on top, drizzle with more oil, and sprinkle with sea salt.

6. Bake the focaccia until golden brown, 20-30 minutes. Drizzle with more oil when you pull the focaccia from the oven. Serve cut into wedges.