search
Loading
|  home | feedback | help          
StarChefs
home
recipes



Nice Matin
201 W. 79th St.
New York, NY 10024
(212) 873-NICE

Squash Blossom Beignets
Chef Andy D’Amico of Nice Matin Restaurant – New York, NY
Adapted by StarChefs


While the term beignet may call to mind the New Orleans breakfast treat smothered in confectioner’s sugar, it is really just another expression for a fritter. Chef D’Amico’s savory version is a lightly battered and fried squash blossom, served with lemon wedges and marinara dipping sauce.

Yield: 12 servings

Ingredients:
  • 1 cup ice water
  • 2 Tablespoons olive oil
  • 2 whole eggs
  • ¾ cup all purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 egg whites, beaten firm, no peaks
  • 12 squash blossoms
  • Canola oil, for frying

Method:
Combine water, olive oil and whole eggs in a large bowl. Sift dry ingredients and mix into liquid. Let stand 1 hour. Fold in beaten egg whites just before use.

Clean squash blossoms, leaving some of the stem. Remove the small green spikes at the base.

Heat oil in deep fat fryer to 360° F. Holding the blossoms by the stem, dip in the batter one at a time and drop into the fat. Turn blossoms to insure even cooking. Remove from the oil and drain on paper towels. Season with salt. Serve immediately with lemon wedges and marinara sauce if desired.

Wine Pairing:
A rosé champagne such as Moet Chandon Brut Rosé NV




Published: July 2004


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy