Tempura Squash Blossom with Romesco Sauce

By Organic Spa Magazine / September 21, 2011


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

Organic Spa Magazine
Organic Spa Magazine

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