Ingredients
Tempura Squash Blossoms
12 squash blossoms
¼ cup romesco sauce
Tempura batter
1 cup rice flour
1 cup all-purpose flour
1 teaspoon baking powder
2 cups ice water
Sea salt, to taste
6 cups canola oil, for frying
Romesco Sauce
10 roma tomatoes
1 onion
1 head garlic
6 tablespoons olive oil
1 ounce toasted hazelnuts
1 ounce Marcona toasted almonds
2 Nyora peppers rehydrated
2 tablespoons sherry vinegar
Sea salt, to taste
Serves 4
Tempura Squash Blossoms
Mix all ingredients together, except the canola oil. Heat oil to 375 degrees F. Dip blossoms and fry 3 to 4 minutes. Remove with slotted spoon and season with sea salt.
Romesco Sauce
Rub garlic, onion, and tomatoes with 2 tablespoons olive oil. Place onto sheet pan and bake in oven 400 degrees F° for 1 hour until roasted. Peel tomatoes and onion. Remove garlic from skin. Place all remaining ingredients in blender and puree. Season with salt.
To plate, drizzle plate with Romesco sauce and place squash blossoms on top. You may serve with micro greens.
By Chef Craig Strong of Studio at Montage Laguna Beach; Contributed by Mary Bemis
By: Mary Bemis