Tiffany Derry's Fried Squash Blossoms Boudin _ Bobby's Triple Threat _ Food Network

Making Fried Squash Blossoms with Bootin' and Smoked Mozzarella: A Global Cooking Experience

To begin our culinary journey, we need to heat our pan and add oil. This is where the Holy Trinity comes in – onions, bell peppers, and celery – which are staples in most Cajun Creole Louisiana cooking. We'll also add a little salt, pepper, and Creole season to give it that extra kick of flavor. Next, we'll turn off the heat and let it cool slightly. While we wait, we can prepare our ingredients for the next step. We've cooked gizzards and chicken livers for about an hour to make them tender. We'll chop up a few herbs, including parsley, which is one of my all-time favorites – not only does it add freshness, but it's also edible! We'll roll the chopped herbs onto our fingers to release their oils and then chop them up further.

Now that we have our ingredients ready, let's cook the rice. This jasmine rice has already been cooked, but you can use leftover rice as well if you prefer. We've reserved some of the liquid from cooking the gizzards, which will add flavor to our dish. If your rice is overcooked, you might not need as much liquid. Next, we'll add more Creole seasoning – this isn't a mild dish, so be prepared for a bold flavor. We're also using smoked mozzarella, which will add a rich and creamy element to our fried squash blossoms.

It's time to prepare the squash blossoms! First, we need to create a FL flour mixture that allows us to stuff them without eating the bitter center. To do this, we'll open up the blossom just a little bit and pull out the center. We can use gloves if you prefer – it's not necessary, but it can be helpful. Next, we'll chop up our herbs and add them to the mixture. Now, let's make the batter! This is more like tempura-style batter, so it needs to be light and crispy. We're using all-purpose flour and cornstarch, which will help create that crunch. We've also added Creole seasoning, baking powder, and salt – everything in this batter helps bring out the flavors.

Now it's time to add some liquid to our batter. I'm using cold Seltzer or sparkling water, which will activate the flour when working with cornstarch. This is crucial for creating that crispy texture we want. We'll need to stir everything together until it comes together quickly – just like magic! Once we have our batter ready, let's coat those squash blossoms evenly with a little bit of cornstarch. This will help them stick together and prevent them from falling apart during frying.

With our batter-coated squash blossoms ready, we can now heat up the oil in a deep pan at 350 degrees Fahrenheit. Once the oil is hot, we'll gently place the blossoms in and let them cook for about three minutes on each side – until they're golden brown and crispy. This is the moment of truth! We'll sprinkle our fried squash blossoms with just a touch of salt, honey, and savory flavors to bring out that perfect balance of sweetness and savory goodness.

As we take our first bite of these crispy, cheesy goodness, you can't help but wonder – what's so special about these fried squash blossoms? The answer lies in the combination of flavors and textures. Each bite transports us to a world of global cuisine, where East meets West and flavors blend together in perfect harmony. This isn't just a dish; it's an experience that will leave you craving for more.