The Crispy Summer Veggie We Can't Stop Eating.

Today on Chewed Up, Michael Symon and Carla Hall welcome Christina Miros back to the kitchen to squeeze in one last taste of summer with her Greek-inspired feta-stuffed squash blossoms. Instead of the traditional ricotta filling, Christina puts a Greek spin on them with feta, mozzarella, fresh dill, mint, pickled cherry peppers, and lemon zest, then fries them in an incredibly light tempura batter and finishes them with lemon and a drizzle of honey.

As Christina cooks, she breaks down the tricks to making great tempura at home: keeping your liquids ice cold, using vodka and club soda for a light, airy coating, resisting the urge to overmix, and frying at the right temperature. She also explains why feta packed in brine is worth buying, while Michael shares one of his favorite ways to repurpose that leftover feta brine.

Then Christina sticks around for a round of Chew It or Screw It, weighing in on BYOB, shoes in the house, assigned dinner-party seating, pulling an all-nighter to cook, and the very real phenomenon of "Greek time." Along the way, Michael, Carla, and Christina talk favorite fried foods, kitchen icks, the one food they could eat forever, childhood cookout traditions, and the dishes they love that everyone else thinks are weird.

Special Guest - Christina Miros

https://christinamiros.com/

Instagram: @christinamiros

🙌 Special Thanks to Our Sponsors:

Frontgate → Premium home, kitchen, and entertaining essentials — including Michael Symon's collection featured on the show.

https://frontgate.com

FreshDirect → Fresh groceries delivered straight to your door.

https://www.freshdirect.com

Produced by Simple Alien → https://www.simplealien.com/