As you garden, your relationship with squash will swiftly blossom. When squash flowers first burst brilliantly upon the scene each spring its an occasion for one of the greatest delights of one’s garden. If well nurtured, even a single sprawling squash plant can produce a handsome handful of tasty blossoms every few days from June through October.
Due to their inordinate delicacy, squash blossoms are best picked just prior to preparation.
Both male and female flowers will bloom in concert on a single squash plant, so be sure to leave a few flowers of each sex in bloom for future pollination and fruiting.
Here’s perhaps the worlds most oft-shared, over-heralded, and yet still perennially noteworthy squash recipe. Feel free to use any soft cheese you like for the filling, from a simple Queso Fresco to the mor sophisticated small-batch semi-aged Fontina. Always aspire to use the best olive oil you can afford to aquire. Fine quality salt is also important to finish this dish as well. Keep in mind that its often the most modest dish that demands the greatest attention and appreciation.
- 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 blossom 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, then dip them in the bowl of beaten eggs, and lightly drop and roll them onto the crumbs in order to fully coat.
Gently shake off the excess crumbs from each blossom and slide them into the fully heated oil in a small wok or skillet.
Let the blossoms color on one side, for no more than a minute, then flip and fry them on the other side until they are a light golden hue.
Remove any excess frying oil from the blossoms and then give them each a quick drizzle of high-quality olive oil and a sprinkle of sea-salt.