Squash Blossoms

A few weeks ago my sister-in-law Tori wrote this on my facebook wall: “Kara, if you’ve never tried them before, gently fry up some zucchini flowers–absolutely amazing….” Since then, several people have echoed her sentiments. My first thought was, “What about the zucchini?” I thought that if you picked all the blossoms than you wouldn’t get any squash. It is true. If you pick all of the blossoms on your plants you won’t get any squash. The trick is to only pick the male ones and even then, don’t pick them all. It takes two to tango and the plant needs some male blossoms to pollinate the female blossoms.

It’s fairly easy to spot the male blossoms. They are slightly smaller than the female ones and grow on the longer thinner stems. The female blossoms will often have a little squash growing at the base. Pick them in the morning while they are open. Once they are closed the delicate flower is harder to open. Picking them when they are open also insures that there aren’t any critters hiding inside.

If you aren’t growing squash, you may be able to find blossoms at the farmers market.

Squash blossoms (however many you have will do)
3/4 cup flour
2/3 cup ice water
1 egg
salt and pepper
3-4 tablespoons oil (I use coconut oil)

-Cut stems off at the base and clip out stamens from the inside of the blossoms.
-Gently wash the squash blossoms and let dry.
-Mix egg, flour, water, salt and pepper until combined. The batter can be a little lumpy.
-Heat oil to just below the smoking point in a small sauté pan.
-Dip blossoms into batter and place in pan.
-Cook each side until crisp and lightly brown.
-Remove from pan, place on a paper-toweled lined plate and salt.
-Serve warm.

Note: you can also stuff the blossoms with cheese before frying. We recently used goat cheese.

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