My first attempt but not my last!
Aren’t they beautiful. I may have to plant some squash just so I get some blossoms to fry.
These flowers don’t go in a vase. This past weekend a friend, Kathy and I finally got together for a trip to Houston’s Urban Harvest Farmers Market. We haven’t seen each other for a while but stay in touch through texting. I should be better and try to actually pick up a phone and call than typing into the phone things that sometimes don’t make a bit of sense. I’ve even gotten worst and use the voice activated texting, which believe me, does not come out right sometimes and I’m sure my text leave friends thinking “what in the world is she saying.” We both worked at Williams Sonoma for about six years and shared our love of food while working together so we are never at a loss for something to talk about.
Who doesn’t like farmer’s markets especially when you find a vegetable or product you have not tried before. On this trip it seems like everyone had squash blossoms and they were so beautiful and they were screaming from their cute little ruffled lips to jump into my bag. We also saw some beautiful potato greens (leaves) that a lady told me could be cooked or put into salads. They were very interesting and will be on my list the next time there. I also bought some portabella mushrooms which I used the tiny squash on the end of the squash blossoms as the filling for the Squash Stuffed Mushrooms.
A few graffiti eggplant and some organic ground beef also jumped into my basket while there and I’m sure I can come up with some yummy to do with those also.
So, after a day of looking over freshly grown produce and other products the farmers were selling, lunch was at Tiny Boxwood in Houston. I have never been there and I loved the little place and a bonus was there’s a nursery right next door. As Mr. Rogers use to say, “It was a beautiful day in the neighborhood.”
Squash blossoms can be filled with a ricotta filling also and fried but my first attempt was just going to be the blossoms.
BLAST FROM THE PAST: Ok, Fall is here and if you haven’t tried my Pumpkin Tomato Soup, it should be on your list of “fall things” to make this year.
These blossoms still had some of the baby squash attached. I used the squash in my Squash Stuffed Portabella.
Fresh parsley and boxwood basil out of my garden.
Beat the eggs with whisk and then add in the parsley and basil leaves.
Set up breading station with the bowl of egg/herbs and the flour.
Gently put the blossoms into the egg mixture.
Put the egg drenched squash blossom into the flour mixture and roll around until covered. (I went back and re-floured mine before frying.)
Be careful when dipping the blossoms into the flour as not to break them up.
Fry until golden brown and then remove to paper towel to drain.
Fried Squash Blossoms
12 or more squash blossoms
1 Tbsp. chopped flat leaf parsley
1 Tbsp. chopped basil (I used boxwood basil)
2 whole eggs, beaten
1 c. self rising flour
salt and pepper
oil to fry in
Wash and pat dry the squash blossoms. Peek inside to make sure there are no bees hiding on the inside.
Beat the eggs in a bowl and add the basil and parsley.
Set up breading bowls. Have one bowl with the egg/herbs and another bowl with the flour and salad and pepper.
Dip the blossoms into the egg mixture then coat with the flour. Gently shake off any excess flour. Continue until all blossoms are dredged. (Some of mine I re-dipped into the flour before frying.)
Heat the oil to 350°. Put the breaded blossoms into the heated oil and cook until golden brown, flipping over once or twice. When they are golden in color, transfer to paper towels to drain of any excess oil. Season them light with salt.
Note: I may add a dash of cayenne pepper the next time I do these or try a tempera batter. I thought they were perfect the way I did them but always wanting to try for something better.