Grilling Guide: Veggies

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Fried Squash Blossoms

Simplicity at its best. Tempura-style squash blossoms are crisp, subtle and super seasonal. You can add some intriguing spices to the batter or add a simple dip with something else from the garden, like one based on roasted peppers.

A bowl of squash blossoms makes for a lovely starter to a summer meal so think of aperitif wine here, one that is subtle and well suited for pairing with lightly fried food.

Something with juicy acidity is in order, but this isn't a heavy fried dish so don't overdo it. Stick with subtle flavors or you'll lose the nuance of the squash blossoms.

Two to try:

Domaine Ostertag Sylvaner - Sylvaner is perfect for this dish. A little smoky with subtle citrus and mineral flavors that are ideally suited for the subtlety of fried squash blossoms!

Megapanos Winery Savatiano - How about something totally off-beat, a Greek wine made with Savatiano. Lovely, light and lithe with a spritz of citrus and lovely floral notes to marry with the squash blossom! Go for it!

Photo courtesy of shutterstock images

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Comments

Calamus

1121277 248

Grilled Eggplant Variation
It is delicious dusted lightly with cinnamon, olive oil, sea salt once on each side during the grilling process. Yummmm!

Jul 27, 2012 at 11:38 AM
Julia91

1010391 119

As a vegetarian, I've been waiting for this article since I found this site! I'll definitely be trying some of these pairings, especially the ones for portobello caps, which I absolutely love.

Jul 27, 2012 at 7:40 PM
Isaac42

98135 25

Sylvaner and Savatiano? How about something that's available in our local markets? Preferably something made in our local wineries? I'm in Oregon, so I'm thinking Pinot Gris, Pinot Blanc, or Chardonnay. Maybe Pinot Noir rose.

Jul 29, 2012 at 12:06 AM
Gregory-
Dal Piaz

Hand of Snooth Voice of Snooth

89065 89,742

OK, I'll follow up on this theme with a couple more articles, perhaps something based around vegetarian autumn dishes and one paring vegetarian dishes with wines you can find locally!

Jul 31, 2012 at 8:31 PM