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A Taste of Summer from our Community Garden


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.

zucchini squash blossom recipe


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

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{ 16 comments… add one }
  • Roshawn @ Watson Inc August 17, 2012, 3:51 am

    How “eggy” is this? I know it is a random question, but I wonder about allergies.

    • retirebyforty August 17, 2012, 7:33 am

      This recipe does have egg in the batter so if you are allergic, you will probably have to find another recipe. Sorry, I don’t know much about egg allergy.

  • Miss T @ Prairie Eco-Thrifter August 17, 2012, 6:56 am

    I have heard of doing this with the blossoms. Great idea. I hate pulling them though because they are really pretty. Plus I like getting the squash from them.

    We love our garden. I just picked two more dozen tomatoes last night.

    • retirebyforty August 17, 2012, 7:34 am

      The blossoms are really good. Our tomatoes are still green. I think our garden is in the wrong spot for tomatoes. They rarely ripen before the rain…

    • 65aspiringyogini August 18, 2012, 7:30 am

      There are male and female flowers; if you look closely you can see the baby vegetable growing and not pick those. Unfortunately for me, I never get enough of blossoms from my squash or zucchini.

  • SavvyFinancialLatina August 17, 2012, 10:35 am

    I’m starting to cook with more veggies! 🙂

    • retirebyforty August 17, 2012, 2:23 pm

      That’s my goal too. 🙂

  • Marie at FamilyMoneyValues August 17, 2012, 12:03 pm

    Sounds good. I’m glad we didn’t try a garden this year. We are right smack in the middle of the extreme drought and having trouble keeping even our big stuff alive.

    • retirebyforty August 17, 2012, 2:24 pm

      Sorry to hear that. Hopefully the drought will be over soon. I hope it’s a single year kind of thing and not drawn out over many years.

  • 65aspiringyogini August 18, 2012, 7:36 am

    I love this recipe and I’m going to try this next spring with my multitude of day lilies. I think I will try stuffing them with goat cheese and herbs before using your recipe. Thanks for such a great idea. The flowers themselves are sweet and flavorful and stiff enough to hold up to the heat of frying.

    Another lovely flower to eat is nasturiums which is easy to grow and can self seed. They are peppery and I don’t bother breading and frying; they go straight into the salad and pepper and color it up! Once I showed my friend how I stuffed the delicate flowers with whipped goat cheese and he showed me how he did the same thing, but with canned cheese whiz! Definitely not the same and not for presentation at the garden club!

    • retirebyforty August 18, 2012, 9:11 pm

      You’re welcome! I haven’t tried day lilies. I’ll ask the Mrs. if she can try those.
      She put some nasturtiums in our salad today. I didn’t notice it very much. I’ll pay more attention next time.

  • 101 Centavos August 18, 2012, 3:16 pm

    “Fiori di zucchini”, or simply “fiori”, was one of our all-time favorite dishes growing up! The challenge for my sisterm and me was to sneak one from the serving plate as our Mom or Grandmother was frying them up, without getting our hand smacked by a wooden spoon. Nice photo.
    This year’s heat has been brutal on the garden. Today I pulled up one young plum tree which sadly didn’t make it.

    • retirebyforty August 18, 2012, 9:16 pm

      Actually, thanks for the reminder. That’s a photo from flickr and I forgot to give them credit.
      That’s a big challenge with the fiori. 🙂
      Sorry to hear about the drought. We escaped the bulk of it here in the NW and crops are doing pretty well.

  • Kathleen @ Frugal Portland August 19, 2012, 7:27 pm

    well that looks delicious!

  • DaveL August 19, 2012, 7:58 pm

    I have always grown up helping my grandma with the garden and I had no clue that you could do that! I’m looking forward to telling her, they sound amazing!

    • retirebyforty August 20, 2012, 12:06 am

      I think the recipe is from Latin America, but I’m not sure. They taste great though.

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