From Aparna Krishnamoorthy. Email her at aparna[AT]borderstan.com. Follow her on Twitter @aparnakris.
The arrival of summer squashes brings with them their delicate, edible flowers typically found at area farmers’ markets and specialty stores — we are lucky to have such great farmers’ markets in the area.
This past weekend, I spotted zucchini blossoms at the 14 and U Farmers Market, and immediately picked up some. I also learned that all squashes produce flowers, but typically it’s the zucchini flowers that are popular as edible treats.
Squash blossoms are best eaten the day you buy them. While there are many ways to enjoy them, the blossoms are such a rare and seasonal treat that I serve them simply fried.
- Oil, flour, milk, salt, pepper. And the blossoms.
- Whisk up a couple of spoonful’s of flour with a splash of milk, keeping the batter light and thin. (A thick batter will overwhelm the delicate flowers)
- Add in a pinch of salt and pepper.
- Heat the oil in a non-stick pan to cover the base (a couple of millimeters will do)
- When the oil is hot, take a blossom, dredge it in the batter using a swirling motion and slide it into the hot oil.
- Turn it a couple of times, until it’s is golden and crisp all over.
- Drain on a paper towel; add pepper and a bit more salt.
- Enjoy after cooling very slightly.
Simple and delicious.
If you are averse to frying, stuff the blossoms with cheese (ricotta or goat works great) and bake them in the oven.
Whatever you do with them, and look here for ideas, don’t let them scare you. These treats are not often seen in restaurant menus, so grab them when you see them. It’s one of the best summer foods.
Any other ideas for squash blossoms? Share them in the comments!