The moment you begin gardening you’re whole relationship with squash will blossom. Squash burst on the scene each spring to ravish the eyes of those that contemplate their wonderful elegance and bring great sensual delight to one’s table. Harvested with patience and perspective, and even leaving ample flowers unplucked in order to become squash, you will nonetheless find to your delight that a well-cultivated garden can still be culled for several tasty blossoms daily from June through early October.
Squash blossoms are best plucked just prior to preparation, as they tend to wilt within hours of picking. Both male and female flowers bloom on a squash plant so be sure to leave a few of both sexes on the plant for pollination and fruition. To prepare the flowers for you’re table, very gently rinse each one in ice water and let it dry. Remove the fuzzy pistil at the center and trim the stem end right up to the base.
2 dozen squash blossoms ,
1 lb. young sheepsmilk cheese
1/2 cup flour
3 eggs, well beaten
2 cups dry bread crumbs
1/2 teaspoon fine ground sea salt
1/2 cup grapeseed/peanut oil,
Fine olive oil for seasoning
Prepare the blossoms and cut the cheese into 24 pieces about an inch square. Place a piece of cheese into each flower and enclose it in the blossom. Mix the salt and bread crumbs and spread them onto a shallow pan. Lightly dust each blossom with flour, dip them in the bowl of beaten eggs, and then lightly drop and roll them onto the crumbs to fully coat.
Gently shake off the excess crumbs from each blossom and slide them into the fully heated oil simmering in a small wok or skillet. Just let the blossoms color on one side, for no more than a minute, then flip and fry them on the other side until the are a light golden hue.
Remove any excess frying oil from the blossoms and then add a last light drizzle of high-quality olive oil and a sprinkle of sea-salt.