Squash Blossom Recipe
One of my all-time favorite summer treats is fried squash blossom. I grew up on a small farm in the Midwest, and summers always brought that special evening that happened perhaps two or three times a summer, when my mother served only corn-on-the cob, garden fresh tomatoes—and fried “pumpkin” blossoms (for we did not have anything we call “squash” or “zucchini”!)
She collected the blossoms early in the day, rolled them first in whisked egg and then saltine cracker crumbs before frying them. This created a delicious, crusty kind of blossom. I have adapted this recipe for the California palate:
Like my mother, you will want to collect the blossoms early in the day when they are open. Carefully pinch out the pistol, brushing away any ants (you are not the only one who loves blossoms!) Store the blossoms gently wrapped in paper towels tucked into a plastic bag in the refrigerator for two or three days, or until you have enough to fry up.
When you are ready, break an egg into a saucer and whisk with a fork. Put a small piece of aged Gouda or a great cheddar in the blossom, twist the end of the petals, and roll first in the egg, and then in organic corn meal. Fry in butter, coconut oil, or olive oil until just golden.
This is a delicious and nutritious way to dispatch the offerings of over-productive zucchini plants, which all zucchini seem to become after a month or so of eating sautéed zucchini, stuffed zucchini, zucchini bread, steamed zucchini. (My brother still living in the Midwest describes this as the season that you never leave your car door unlocked in town—unless, of course you want a bag of the surplus!) In fact, fried squash blossoms are my favored way to partake of this plant!