What justifies a sushi dinner better than a $4 lunch? Going to have another perfect food day today--Yuca's and Katsu Ya--before I leave for three weeks.
I'm off to Hong Kong tonight to meet up with my friend Josie. From there we'll be traveling to Thailand, Cambodia, and Vietnam. And predictably, the thing I am most excited for is the food! I CANNOT wait to have dinner meats for breakfast, and the best smoothies of my life. I've already booked a cooking class in Chiang Mai, and I heard about this place in Saigon, Quan An Ngon, that has all the best street vendors under one roof.
I will be unable to update the blog while I'm away, but will definitely be taking notes and pictures of all the best things I eat. So look forward to a series of long updates upon my return.
See you in mid-August,
Nosher
July 27, 2009
July 26, 2009
Oh. My. God.
Ate at Susanne Tracht's Jar. I just had one of the best meals of my life. In a food coma.
Nosher
Nosher
July 25, 2009
Orris
Last week I ate on Sawtelle with my friend Zoe. Zoe is a japanophile like me and introduced me to Sawtelle Blvd. back in high school. It's like the little Tokyo of the west side, with tons of cooked Japanese food and sushi restaurants, and a really great Japanese market with authentic groceries you can't find anywhere else.
We went to Orris, which is kind of like a fusion tapas bar--there is not really a good way to categorize the restaurant, but it is all small plates with Japanese, American, Italian and even Indian flavors represented on the menu. While I understand that some restaurants set out to embody a chef's "vision" or represent a distinct style or taste, I like the idea that a casual restaurant like Orris doesn't adhere to just Japanese food, like its neighbors. It's very satisfying in a way that you can have a taste of everything, and surprising that it all goes together so well. Check out what we ordered:
Grilled Romaine with Parmesan dressing and shavings:
A really great take on a classic salad; grilling the romaine transformed something that could be simple and boring into delicious and new.
Albacore Lettuce Cups with Jalapeno aioli and greens:
I love using lettuce as a spoon. The albacore was just slightly seared to give it a different texture, and very fresh. I couldn't really taste the jalapeno in the aioli, which was regrettable since it could have used a little spice, but there was a strong taste of extra virgin olive oil. This was a surprisingly good combination with the fish, especially since this was one of the more traditional asian dishes.
Curry Infused Shrimp Tempura:
We contemplated not getting this since it seemed sort of generic but Zoe assured me it was delicious, and I am so glad I was wrong. The shrimp was served with a very bright yellow curry sauce. It was much less creamy than a traditional curry, but still packed with all of those flavors. AND to top it off, there was a small pile of fresh sea salt, which I have already made clear is my favorite condiment of all time.
Fried Squash Blossoms stuffed with Shrimp Mousse and served with a Kalamata Olive tapenade:
I'm aware that this was probably not what we should have ordered, considering our previous dish had shrimp and was also tempura-ed, but I had to get it anyways. It sounded really interesting and I can't stay away from zucchini and/or squash blossoms when they are in season. And interesting it was! The olives were definitely an unconventional addition but worked surprisingly well. Its funny how with certain dishes you can predict that there are certain components that need to be there to make it work. Without the tapenade, the blossoms would have needed an acidic component to square it off--while olives don't necessarily come to mind for that purpose, they were sweetly acidic in a way that worked well. All in all I would say it was a success.
Orris was a great restaurant for trying new flavor and plate combinations. Eating by the rules is no fun at all!
Nosher
Orris
2006 Sawtelle Blvd
Los Angeles, CA 90025
Phone: (310) 268-2212
P.S. very special night tonight--a friend of my parents' is in from out of town so we are going to Suzanne Tracht's Jar. I have never been and always wanted to go, but have been especially eager since seeing her win on Top Chef Masters. Look for an update on Jar soon!
We went to Orris, which is kind of like a fusion tapas bar--there is not really a good way to categorize the restaurant, but it is all small plates with Japanese, American, Italian and even Indian flavors represented on the menu. While I understand that some restaurants set out to embody a chef's "vision" or represent a distinct style or taste, I like the idea that a casual restaurant like Orris doesn't adhere to just Japanese food, like its neighbors. It's very satisfying in a way that you can have a taste of everything, and surprising that it all goes together so well. Check out what we ordered:
Grilled Romaine with Parmesan dressing and shavings:
A really great take on a classic salad; grilling the romaine transformed something that could be simple and boring into delicious and new. Albacore Lettuce Cups with Jalapeno aioli and greens:
I love using lettuce as a spoon. The albacore was just slightly seared to give it a different texture, and very fresh. I couldn't really taste the jalapeno in the aioli, which was regrettable since it could have used a little spice, but there was a strong taste of extra virgin olive oil. This was a surprisingly good combination with the fish, especially since this was one of the more traditional asian dishes. Curry Infused Shrimp Tempura:
We contemplated not getting this since it seemed sort of generic but Zoe assured me it was delicious, and I am so glad I was wrong. The shrimp was served with a very bright yellow curry sauce. It was much less creamy than a traditional curry, but still packed with all of those flavors. AND to top it off, there was a small pile of fresh sea salt, which I have already made clear is my favorite condiment of all time. Fried Squash Blossoms stuffed with Shrimp Mousse and served with a Kalamata Olive tapenade:
I'm aware that this was probably not what we should have ordered, considering our previous dish had shrimp and was also tempura-ed, but I had to get it anyways. It sounded really interesting and I can't stay away from zucchini and/or squash blossoms when they are in season. And interesting it was! The olives were definitely an unconventional addition but worked surprisingly well. Its funny how with certain dishes you can predict that there are certain components that need to be there to make it work. Without the tapenade, the blossoms would have needed an acidic component to square it off--while olives don't necessarily come to mind for that purpose, they were sweetly acidic in a way that worked well. All in all I would say it was a success. Orris was a great restaurant for trying new flavor and plate combinations. Eating by the rules is no fun at all!
Nosher
Orris
2006 Sawtelle Blvd
Los Angeles, CA 90025
Phone: (310) 268-2212
P.S. very special night tonight--a friend of my parents' is in from out of town so we are going to Suzanne Tracht's Jar. I have never been and always wanted to go, but have been especially eager since seeing her win on Top Chef Masters. Look for an update on Jar soon!
July 21, 2009
Square One Dining
My sister just returned from camp, and one of the first things out of her mouth was "I already decided, I need eggs benedict tomorrow morning." Obviously I took this as an opportunity to do a little breakfast joint hunting in the neighborhood.
I am usually not a big breakfast eater at home; not because I don't like breakfast, but because I LOVE breakfast too much. As in, I need to go get my breakfast somewhere that can make two eggs over easy with homefries and a side of bacon well and in a timely manner because I know I can't always wake up and do that for myself. While I dabble in the occasional greek yogurt/granola/honey mixture, I will always choose savory over sweet. Needless to say, I jumped at the chance to find a cool breakfast place.
A few of the best reviewed Hollywood breakfasts, like Little Dom's on Hillhurst which I've been meaning to try, didn't feature a classic benedict on the menu. Thanks to the hordes of people who take Yelp seriously, I found Square One Dining, a joint in the hood that is very dedicated to their eggs, and make several different kinds of benedict. They open early and only stay open until 3 pm, if that is any indication.
Even though it was very hot, we sat outside because the patio was so enticing. Here's my sister Natalie on the patio:
Natalie's classic benedict was well prepared. It added a bit of arugula to the traditional combination of bread, canadian bacon, poached egg and hollandaise sauce, which was a welcome touch. The eggs were cooked perfectly, with the right amount of runniness without being too gooey. The thing I liked best was that Square One is not ashamed to admit what makes breakfast, albeit just about every food so good--butter. A small bit of butter was served with her dish, which she proceeded to pour on top of her grits (love grits) and eggs. No shame. 
Everything looks a bit more yellow than normal because we were under a yellow umbrella.
In an attempt to remind myself why I commit "carbicide" (I swear the only term I will take from Bruno into reality) many days of the week eating egg-and-cheese-on-a-bagel from the place near my apartment in New York, I ordered an egg sandwich with tomato, cheddar and bacon. I feel like this is something I would not have ordered prior to living in New York, but now I am a cheap deli fiend, so a gourmet version of my usual hangover cure is more than welcome. It was delicious. Fluffy eggs, juicy tomato (they are in season and so good), melted white sharp cheddar and last but not least bacon on toasted white bread. Heaven.
Served with a salad, a weak attempt to make you feel better about yourself.
Check out Square One's ode to eggs and other breakfast and lunch goodies here
Square One Dining
4854 Fountain Ave, 90028
(323) 661 1109
Until Lunchtime,
Nosher
I am usually not a big breakfast eater at home; not because I don't like breakfast, but because I LOVE breakfast too much. As in, I need to go get my breakfast somewhere that can make two eggs over easy with homefries and a side of bacon well and in a timely manner because I know I can't always wake up and do that for myself. While I dabble in the occasional greek yogurt/granola/honey mixture, I will always choose savory over sweet. Needless to say, I jumped at the chance to find a cool breakfast place.
A few of the best reviewed Hollywood breakfasts, like Little Dom's on Hillhurst which I've been meaning to try, didn't feature a classic benedict on the menu. Thanks to the hordes of people who take Yelp seriously, I found Square One Dining, a joint in the hood that is very dedicated to their eggs, and make several different kinds of benedict. They open early and only stay open until 3 pm, if that is any indication.
Even though it was very hot, we sat outside because the patio was so enticing. Here's my sister Natalie on the patio:
Natalie's classic benedict was well prepared. It added a bit of arugula to the traditional combination of bread, canadian bacon, poached egg and hollandaise sauce, which was a welcome touch. The eggs were cooked perfectly, with the right amount of runniness without being too gooey. The thing I liked best was that Square One is not ashamed to admit what makes breakfast, albeit just about every food so good--butter. A small bit of butter was served with her dish, which she proceeded to pour on top of her grits (love grits) and eggs. No shame. 
Everything looks a bit more yellow than normal because we were under a yellow umbrella. In an attempt to remind myself why I commit "carbicide" (I swear the only term I will take from Bruno into reality) many days of the week eating egg-and-cheese-on-a-bagel from the place near my apartment in New York, I ordered an egg sandwich with tomato, cheddar and bacon. I feel like this is something I would not have ordered prior to living in New York, but now I am a cheap deli fiend, so a gourmet version of my usual hangover cure is more than welcome. It was delicious. Fluffy eggs, juicy tomato (they are in season and so good), melted white sharp cheddar and last but not least bacon on toasted white bread. Heaven.
Served with a salad, a weak attempt to make you feel better about yourself.Check out Square One's ode to eggs and other breakfast and lunch goodies here
Square One Dining
4854 Fountain Ave, 90028
(323) 661 1109
Until Lunchtime,
Nosher
July 15, 2009
Perfect Food Day
Every time I come home from college, I have to have my perfect food day. It has become comfort food to me--not comfort food in a "grandma's beef stew" kind of way, but as comforting as having two of your favorite meals in one day can be when you have looked forward to them for a long time (answer: very).
Lunch at Yuca's, Dinner at Katsu-Ya
Yuca's is "my" taco stand. Every southern Californian has one, whose honor they fervently defend against claims of other better or "more authentic" stands/trucks. I have become THAT girl...but I don't really care, because Yuca's really is the best. All of my friends in New York know about it without having visited; I am physically incapable of eating any mexican food without mentioning it. I'm sure it gets pretty annoying. (But seriously, tacos in New York just don't compare. Sorry, Taqueria on the UWS). And anyone who has ever visited me in LA has tried it--it's a signature part of the Nosher experience.
Case in point: here is my friend Isla trying her first Yuca's:
Yummmmm
#1 rule of eating at Yuca's: order the cochinita pibil, which is slow roasted pork. If you don't order this, you are not my friend. The tacos are superb but sometimes I get the pibil burrito with cheese, because the pinto beans and the melted cheese go so well with the ridiculously juicy pork. Also, the burritos don't have rice, so it isn't inedibly large.
A cochinita pibil taco at Yuca's, served with onions and cilantro:
No sauce, just juice! The meat speaks for itself.
On to Katsu-Ya.
To clarify, I am not talking about the Philippe Starck designed, paparazzi mecca and megaclub of a sushi restaurant version of Katsu-Ya. More power to them for turning their little gem in between pet stores in a strip mall into an empire, but I will stick to the original Sushi Row location on Ventura. (Okay, I lied--I also go to Izaka-ya, same menu location on 3rd St., but only because it has a the same casual atmosphere as the original. Minus smell of pet store.) My mom found Katsu-Ya years ago when it was first starting; she would go before picking me up from elementary school nearby. Like Yuca's, I have an allegiance to Katsu-Ya, a place where my younger palette developed over time. I could say that familiarity makes the food taste better, but really it just tastes great to begin with.
I have by now memorized the entire menu at Katsu-Ya and of course have some favorites. I die and go to heaven every time I have the creamy rock shrimp tempura:
The perfect combination of hot, crispy, and creamy.
Their trademark, crispy rice with spicy tuna, which they did before everyone else:
The jalapeno adds the perfect bite.
The baked crab roll in soy paper:
Heavenly. There are appropriate times for seaweed, but I love soy paper for these kinds of rolls. Because it is served warm, seaweed would get soggy and be messy to bite. The softness of the soy paper goes better with warm rolls, and manages to keep everything intact.
Another one of my favorites is their Red Snapper sushi. Red Snapper is my favorite sushi fish, and it is best (in my opinion) when prepared with sea salt and lemon juice, with a sprig of mint in between the fish and rice. It is a traditional way to eat Red Snapper, and it is SO GOOD.
Almost everything I have tried at Katsu-Ya has been top notch, but some other things to look out for are:
Bonito Sushi (dont dip it in soy sauce!)
Albacore with Crispy Onion
Grilled Shishito Peppers
Uni Tempura
4 1/2 Roll
And of course, the basics are always fresh--Yellowtail, Salmon, etc. Just look at the specials on the menu--get Sockeye Salmon or Toro if they have it.
There is a reason why Katsu Ya is so popular. It is good. Really good. The fish is fresh, and the dishes are inventive. The quality stretches from traditional sashimi to strange concoctions that surprise your taste buds. There is something for everyone, though for some reason when I eat there I think they are catering only to me.
Yuca's
2056 Hillhurst Ave, LA 90027
Side note: on Saturdays they have tamales
(323) 662-1214
Katsu-Ya
11680 Ventura Blvd., LA 91604
(818) 985-6976
Lunch at Yuca's, Dinner at Katsu-Ya
Yuca's is "my" taco stand. Every southern Californian has one, whose honor they fervently defend against claims of other better or "more authentic" stands/trucks. I have become THAT girl...but I don't really care, because Yuca's really is the best. All of my friends in New York know about it without having visited; I am physically incapable of eating any mexican food without mentioning it. I'm sure it gets pretty annoying. (But seriously, tacos in New York just don't compare. Sorry, Taqueria on the UWS). And anyone who has ever visited me in LA has tried it--it's a signature part of the Nosher experience.
Case in point: here is my friend Isla trying her first Yuca's:
Yummmmm#1 rule of eating at Yuca's: order the cochinita pibil, which is slow roasted pork. If you don't order this, you are not my friend. The tacos are superb but sometimes I get the pibil burrito with cheese, because the pinto beans and the melted cheese go so well with the ridiculously juicy pork. Also, the burritos don't have rice, so it isn't inedibly large.
A cochinita pibil taco at Yuca's, served with onions and cilantro:
No sauce, just juice! The meat speaks for itself. On to Katsu-Ya.
To clarify, I am not talking about the Philippe Starck designed, paparazzi mecca and megaclub of a sushi restaurant version of Katsu-Ya. More power to them for turning their little gem in between pet stores in a strip mall into an empire, but I will stick to the original Sushi Row location on Ventura. (Okay, I lied--I also go to Izaka-ya, same menu location on 3rd St., but only because it has a the same casual atmosphere as the original. Minus smell of pet store.) My mom found Katsu-Ya years ago when it was first starting; she would go before picking me up from elementary school nearby. Like Yuca's, I have an allegiance to Katsu-Ya, a place where my younger palette developed over time. I could say that familiarity makes the food taste better, but really it just tastes great to begin with.
I have by now memorized the entire menu at Katsu-Ya and of course have some favorites. I die and go to heaven every time I have the creamy rock shrimp tempura:
The perfect combination of hot, crispy, and creamy. Their trademark, crispy rice with spicy tuna, which they did before everyone else:
The jalapeno adds the perfect bite. The baked crab roll in soy paper:
Heavenly. There are appropriate times for seaweed, but I love soy paper for these kinds of rolls. Because it is served warm, seaweed would get soggy and be messy to bite. The softness of the soy paper goes better with warm rolls, and manages to keep everything intact.Another one of my favorites is their Red Snapper sushi. Red Snapper is my favorite sushi fish, and it is best (in my opinion) when prepared with sea salt and lemon juice, with a sprig of mint in between the fish and rice. It is a traditional way to eat Red Snapper, and it is SO GOOD.
Almost everything I have tried at Katsu-Ya has been top notch, but some other things to look out for are:
Bonito Sushi (dont dip it in soy sauce!)
Albacore with Crispy Onion
Grilled Shishito Peppers
Uni Tempura
4 1/2 Roll
And of course, the basics are always fresh--Yellowtail, Salmon, etc. Just look at the specials on the menu--get Sockeye Salmon or Toro if they have it.
There is a reason why Katsu Ya is so popular. It is good. Really good. The fish is fresh, and the dishes are inventive. The quality stretches from traditional sashimi to strange concoctions that surprise your taste buds. There is something for everyone, though for some reason when I eat there I think they are catering only to me.
Yuca's
2056 Hillhurst Ave, LA 90027
Side note: on Saturdays they have tamales
(323) 662-1214
Katsu-Ya
11680 Ventura Blvd., LA 91604
(818) 985-6976
July 8, 2009
Tilapia Tacos
I have to admit, I am not really a cooked fish person. Raw fish is one of my favorite foods...I could eat sushi all day every day...but for some reason, I am very picky about the cooked version. I will eat certain kinds of mild white fish if it is put in front of me, but it is never something I will actively choose off of a menu. In an effort to be more health-conscious and also expand my palette, I am trying to experiment with fish.
At the moment, that means that the fish I do eat is most likely covered with sauce. But it's a start, right? And the perfect recipe that combines very mild white fish + flavorful sauce = tacos! My one great memory with fish is of fish tacos. I was on the big island of Hawaii with my family a few years back and we heard about this taco truck that parks on this one secluded road. If I remember the name I will post it...anyways it was amaaazing. They used mahi mahi and it was perfect.
Here is my attempt at fish tacos. The market didn't have mahi mahi so I bought tilapia instead. First I made the salsa with tomatoes, white onion, lots of cilantro, a jalepeno, lime juice, garlic, salt, and pepper:
Then I made the "pink sauce," more specifically in this case a chipotle crema. I bought a cup-sized container of creme fraiche (sour cream also works) and mixed in two tablespoons of pureed chipotle pepper in adobe paste. It tasted a little too smokey so I added some lime juice and mayonnaise to dilute it and then thicken it back up with a different taste.
As an alternative to breading and frying the fish, I coated the filets in a flour mixture. This way the fish doesn't fall apart as easily and has a somewhat crispy outer crust. Mix flour with lots of salt and pepper and whichever other spices go with the meal--we added some lemon pepper a touch of chipotle pepper powder.
Let the fish sit for a few minutes so that the flour can soak in. Over medium heat, melt enough butter to coat the pan and pour olive oil on top of that. Before the oil and butter get too hot and start browning, put the fish in. Cook through until brown on both sides, about 3-5 minutes each. They should look like this:
Almost done...serve with sliced cabbage dressed in lime juice (for the crunch factor), lime wedges, heated corn tortillas, and avocados if you're like me and obsessed with avocados.
The final product:
A perfectly assembled taco! (use two tortillas to avoid total mayhem)
Stay tuned for more taco tales from the self-proclaimed taco afficionado of so-cal...
Nosher
At the moment, that means that the fish I do eat is most likely covered with sauce. But it's a start, right? And the perfect recipe that combines very mild white fish + flavorful sauce = tacos! My one great memory with fish is of fish tacos. I was on the big island of Hawaii with my family a few years back and we heard about this taco truck that parks on this one secluded road. If I remember the name I will post it...anyways it was amaaazing. They used mahi mahi and it was perfect.
Here is my attempt at fish tacos. The market didn't have mahi mahi so I bought tilapia instead. First I made the salsa with tomatoes, white onion, lots of cilantro, a jalepeno, lime juice, garlic, salt, and pepper:
Then I made the "pink sauce," more specifically in this case a chipotle crema. I bought a cup-sized container of creme fraiche (sour cream also works) and mixed in two tablespoons of pureed chipotle pepper in adobe paste. It tasted a little too smokey so I added some lime juice and mayonnaise to dilute it and then thicken it back up with a different taste. As an alternative to breading and frying the fish, I coated the filets in a flour mixture. This way the fish doesn't fall apart as easily and has a somewhat crispy outer crust. Mix flour with lots of salt and pepper and whichever other spices go with the meal--we added some lemon pepper a touch of chipotle pepper powder.
Let the fish sit for a few minutes so that the flour can soak in. Over medium heat, melt enough butter to coat the pan and pour olive oil on top of that. Before the oil and butter get too hot and start browning, put the fish in. Cook through until brown on both sides, about 3-5 minutes each. They should look like this:
Almost done...serve with sliced cabbage dressed in lime juice (for the crunch factor), lime wedges, heated corn tortillas, and avocados if you're like me and obsessed with avocados. The final product:
A perfectly assembled taco! (use two tortillas to avoid total mayhem)Stay tuned for more taco tales from the self-proclaimed taco afficionado of so-cal...
Nosher
July 3, 2009
Everything is Better with Salt
...especially chocolate.
The other day my dad went to Cheebo on Sunset for lunch, and saw a tiny sign for a chocolatier next door, with no window. Like any good dad with a chocolate-loving wife and daughter, he inquired and saw that it was open. I will update this post again once I have actually gone to the store, but this chocolate was too good to wait. Apparently the chocolate is manufactured on site. My dad walked right into the factory and watched as the chocolate was being made. There was a small display case, and after my dad tried one, he took some home to their hungry owners.
John Kelly Chocolates:
All of the chocolates were good, but I was compelled to write about them because of the chocolates with salt on top. Every winter my mom sends me an entire box of peppermint bark and it lasts about two weeks between my roommate and I. Recently she switched from Williams Sonoma peppermint bark to Enstrom's (which also has amazing toffee by the way), and I find that it's a bit better because it has those perfect little kernels of sea salt dispersed amongst the peppermint chips on top. Well John Kelly seems to know this secret too, because a few of his chocolates had sea salt artfully sprinkled on top of the chocolate. All of these chocolates are truffle chocolates. My favorite one was the truffle chocolate with caramel and Hawaiian sea salt: 
Ever wonder why chocolate with nuts is so successful? its because of the salt! duh! So this is the gourmet version of the snickers flavor palette...but still far from it. The sea salt adds this bite that magically enhances the taste of the truffle. It's like all of your taste buds are being satisfied at once. Seriously--go to this place if you like chocolate at all. Still searching for some salty chocolates in New York...
Nosher
The other day my dad went to Cheebo on Sunset for lunch, and saw a tiny sign for a chocolatier next door, with no window. Like any good dad with a chocolate-loving wife and daughter, he inquired and saw that it was open. I will update this post again once I have actually gone to the store, but this chocolate was too good to wait. Apparently the chocolate is manufactured on site. My dad walked right into the factory and watched as the chocolate was being made. There was a small display case, and after my dad tried one, he took some home to their hungry owners.
John Kelly Chocolates:
All of the chocolates were good, but I was compelled to write about them because of the chocolates with salt on top. Every winter my mom sends me an entire box of peppermint bark and it lasts about two weeks between my roommate and I. Recently she switched from Williams Sonoma peppermint bark to Enstrom's (which also has amazing toffee by the way), and I find that it's a bit better because it has those perfect little kernels of sea salt dispersed amongst the peppermint chips on top. Well John Kelly seems to know this secret too, because a few of his chocolates had sea salt artfully sprinkled on top of the chocolate. All of these chocolates are truffle chocolates. My favorite one was the truffle chocolate with caramel and Hawaiian sea salt: 
Ever wonder why chocolate with nuts is so successful? its because of the salt! duh! So this is the gourmet version of the snickers flavor palette...but still far from it. The sea salt adds this bite that magically enhances the taste of the truffle. It's like all of your taste buds are being satisfied at once. Seriously--go to this place if you like chocolate at all. Still searching for some salty chocolates in New York...Nosher
July 1, 2009
Edible Flowers
A few weeks ago my boyfriend Ryan and I were at a farmer's market when I saw these beautiful zucchini blossoms.
I knew immediately that I had to do something with them, because they are one of my favorite foods and not always in season. Zucchini blossoms are best known stuffed with some kind of soft cheese, most commonly ricotta for its mild but creamy flavor, and then fried in tempura batter. I actually love the blossoms without the ricotta also, because the flower itself has this indescribably amazing and fresh taste. You can fry the blossoms without the baby zucchini attached, but why do that when you can kill two birds with one stone. Tempura-ed zucchini is delicious too.
The tempura batter is so easy to make:
Mix equal parts beer and flour, and then add a generous pinch of salt. The batter should be the consistency of crepe batter, which is slightly thinner than pancake batter. (Use light beer; if you don't have that seltzer water like Perrier also works perfectly). About one cup of beer/flour each is a good amount for at least ten blossoms.
Pour 1 to 2 inches of vegetable oil in a deep pot. We couldn't find one so we used a wok and it worked fine. Heat up the oil to about 375 degrees. One by one, dip the blossoms in the batter and then drop into the pot. Fry them until they look golden brown. Depending on how hot your oil is, it could take less than a minute or two whole minutes--just guestimate. Scoop out the fried blossom with a perforated spoon or with tongs and place them on a paper towel to drain.
They should come out like this:
They are best while still hot and crispy! Sprinkle some sea salt on top and they're ready to go. My mouth is watering just typing this--when you bite into the blossom you will get all the juices from inside; mixed with the crispy tempura and the salt it is so good.
This recipe is so easy--it basically consists of three ingredients, two of which (vegetable oil and flour) you should already have in your pantry. Just go out and buy fresh vegetables or shrimp and you can tempura just about anything (and everyone knows that everything is better fried). But tempura is also a lighter batter than what you would normally associate with deep-frying, so it doesn't overwhelm the produce.
Yum!
I knew immediately that I had to do something with them, because they are one of my favorite foods and not always in season. Zucchini blossoms are best known stuffed with some kind of soft cheese, most commonly ricotta for its mild but creamy flavor, and then fried in tempura batter. I actually love the blossoms without the ricotta also, because the flower itself has this indescribably amazing and fresh taste. You can fry the blossoms without the baby zucchini attached, but why do that when you can kill two birds with one stone. Tempura-ed zucchini is delicious too. The tempura batter is so easy to make:
Mix equal parts beer and flour, and then add a generous pinch of salt. The batter should be the consistency of crepe batter, which is slightly thinner than pancake batter. (Use light beer; if you don't have that seltzer water like Perrier also works perfectly). About one cup of beer/flour each is a good amount for at least ten blossoms.
Pour 1 to 2 inches of vegetable oil in a deep pot. We couldn't find one so we used a wok and it worked fine. Heat up the oil to about 375 degrees. One by one, dip the blossoms in the batter and then drop into the pot. Fry them until they look golden brown. Depending on how hot your oil is, it could take less than a minute or two whole minutes--just guestimate. Scoop out the fried blossom with a perforated spoon or with tongs and place them on a paper towel to drain.
They should come out like this:
They are best while still hot and crispy! Sprinkle some sea salt on top and they're ready to go. My mouth is watering just typing this--when you bite into the blossom you will get all the juices from inside; mixed with the crispy tempura and the salt it is so good. This recipe is so easy--it basically consists of three ingredients, two of which (vegetable oil and flour) you should already have in your pantry. Just go out and buy fresh vegetables or shrimp and you can tempura just about anything (and everyone knows that everything is better fried). But tempura is also a lighter batter than what you would normally associate with deep-frying, so it doesn't overwhelm the produce.
Yum!
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