This is a post from our chief editor, Mrs. RB40.
Our condominium has a community garden for those of us who miss playing in the dirt. Nothing says ‘summer’ like piles of zucchini and gardeners trying to rid themselves of ubiquitous green gourd. Fortunately, and probably to the relief of our neighbors who aren’t gardeners, our community gardeners have not planted copious amounts of the elongated squash. Instead, we have opted to try our hand at various types of squashes, not just courgettes, and as a result, we have been graced with a tableau of glorious golden blossoms. I’ve been stopped a few times by curious neighbors as I walked through our front lobby doors, colander full of freshly picked blooms. Can you actually eat them? What do they taste like? What do you do with those? Are they any good?
Absolutely, wonderful, eat them, and absolutely. My preferred culinary move regarding squash blossoms is to batter and fry them as a side dish, snack or appetizer. Once in a while, I’ll fry them after stuffing them plump with a mixture of fresh mozzarella and diced green chili peppers. My mother likes to put them as is into egg salad sandwiches and tossed green salads – she claims that the flowers add an element of beauty and zing — as for me, the raw taste is a little too sharp. Most recipes call for zucchini blossoms, but I will use any type of squash blossoms. I suppose the truly discerning taste buds may notice the difference.
Here is my tried and true batter recipe – it hasn’t failed me yet.
About 15 blossoms
1 egg, separated
½ cup water
¼ cup white wine
½ teaspoon salt
½ cup flour (plus a little more if needed)
1 teaspoon Worcestershire sauce
Olive oil for frying
In a bowl, beat egg yolk, water, wine, salt, flour, and Worcestershire sauce. If you think this is a little too runny, add a little more flour. You don’t want it too thick.
Let stand for one hour.
In another bowl, beat egg white until peaks form. Add to rest of batter and mix well.
Wash blossoms thoroughly and pat dry. Remove pistils.
Coat blossoms in batter – not too thick.
Fry in hot olive oil, turning once, until golden.
Drain on paper towels. Serve and eat immediately.
This is an easy way to enjoy the squash blossoms. Just watch out for the friendly bees when you are among the flowering plants; they have been enjoying the blooms, too.
Joe> I had to Google pistils, but other than that, this recipe is great. The last batch was delicious and I enjoyed them much more than I would have a zucchini. Enjoy the last days of Summer!
Photo credit: flickr Edsel_L