If Your Garden Grows Any Kind Of Summer or Winter Squash Pick the Male Blossoms And Follow Me!
There is gold in them thar gardens!
For years I watched my squash vines glow with golden flowers beckoning me to pick and use. I watched cooking shows prodding me to enjoy these flowers as a savory dish. Yet, there are not just a few of us wary of tasting petals as real food. Eureka! I plunged in and made the journey that is to become a tradition when I espy this morning gold of my garden. You must pick in the morning, they are withered by the noon day sun.
The esteemed cookbook author-restauranteur Yotam Ottolenghi waxed poetic about being served squash blossoms for breakfast as a child. Now I understand! This version is but eggs, parmesan, and olive oil. The results yield a lovely omelet-like dish also great as a side to any meal.
Collect the blossoms in the morning by cutting and storing in the fridge in a plastic bag—no washing, no paper toweling required. Continue to collect the blossoms for up to a week or until you get about 3 blossoms per diner. Then follow this recipe
INGREDIENTS: Serves 3-4
- squash blossoms, 12-15
- eggs, 3
- salt, 1/4 tsp.
- pepper, 1/4 tsp.
- parmesan cheese, 1-1/2 TBS.
- Olive oil, generous for shallow frying
- Note: some people remove the stamen and the bottom of the blossom and then cut to yield a flat petal. I find it faster and simpler to use the whole blossom.
- Clean blossoms using a bowl of water: hold the blossom by the stem and gently spin under water. Lift blossom out of water and a gently spin to remove excess water. Lay on toweling and complete other blossoms.
- In a bowl beat the eggs, add the parmesan, salt, and pepper.
- In a frying pan large enough to hold 3 or 4 blossoms, pour enough oil to shallow fry, about a 1/3-1/2 cup. [Use the leftover oil for another frying event.]
- Heat oil until it shimmers. Add a small spoonful of batter to test oil, it should immediately begin to bubble.
- Submerge a blossom into the egg mixture and drain lightly over the bowl. Add to the pan and repeat until pan is full without touching blossoms. Sauté a minute or two until browned and flip and repeat. Lay on paper toweling and then keep warm in the oven until served.
- When blossoms are out of the pan and if you have leftover batter, pour in and scramble to serve along with the blossoms.
- Tasty as a planned-over!