As you spend more time in the garden, you’re relationship with squash will undoubtedly blossom.The squash flowers burst on to the scene each spring with a splash of gold that will both ravish the eyes and appease the stomach Harvested with a bit of patience and proportionality, a well-cultivated garden can be counted on for several tasty blossoms a day from June through early October.
Squash blossoms are best picked just prior to preparaton, as they wilt quickly.
Both male and female flowers will bloom on a squash plant, so also be sure to leave behind a few of both sexes on the plant for pollination and fruition. Here is perhaps the most popular recipe.You can use any young fresh cheese from Queso Fresco to Fontina.
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 for frying,
Fine olive oil for seasoning
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. 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.