Stuffed Squash Blossoms
- 6-8 very fresh squash blossoms
- Smoked Salmon/Confetti Cream Cheese
- 1 egg yolk mixed with a tablespoon of cream
- Arrowroot powder
- Unrefined sea salt
- Several tablespoons stable cooking fat (ghee, lard, bacon drippings, beef tallow, or coconut oil)
- Crème fraiche and fresh dill snips for garnish
Carefully open squash blossoms one by one and fill with cream cheese mixture, then close petals again. Dredge squash blossoms in egg yolk mixture and then in arrowroot powder, salt, and pepper mixture. Melt fat in heavy skillet over medium/high heat and lay squash blossoms in, being careful not to crowd the pan.
Cook on both sides until golden brown and set in a warm oven on a paper-towel-covered plate to keep warm until all blossoms are fried.
Serve immediately with a dollop of crème fraiche and a snip of fresh dill.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
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Published in the Price-Pottenger Journal of Health and Healing
Summer 2011 | Volume 35, Number 2
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