Italian Gardener-Cooks are a Waste-Not-Want-Not Lot
I learned about squash blossoms while living in Watertown, NY. There was a neighborhood of second generation Italians who had gardens galore. When the squash blossoms appeared, so many of them were male blossoms, doomed to die off by the afternoon. Nothing gets wasted here! They are picked and quickly dipped in an egg wash loaded with parmesan and sautéed in olive oil. So delicious!
INGREDIENTS: Recipe for 2. Figure 3-4 blossoms per diner
- squash blossoms – 6-8
- eggs – 4-5 [or more if you want extra omelet]
- parmesan cheese – 1/3-1/2 cup
- salt and pepper
- olive oil
INSTRUCTIONS: Male blossoms have a single rod in the base. Female blossoms have three
Best way to clean is by spinning them by the stem to eject any ants or bugs. If necessary, use a soft mushroom brush to lightly swipe them clean. Avoid rinsing them.
- Pick the male blossoms just before cooking; leave an inch of stem
- Spin the blossom by the stem to remove bugs [try not to soak the blossoms to clean]
- Beat the eggs and season to taste [parmesan is salty]
- Add cheese
- Heat a large skillet with olive oil
- Dip the blossoms under the batter to ensure some gets into the inside
- Sauté in single layer until brown; about 90 seconds; turn
- Finish sautéing and place on a plate and put in oven at 200º
- Whatever egg batter is left, stir into the skillet and cook as a planned-over omelet
Served with Toast and Pickled Bell Peppers
B. Hettig
COOK SHARE 