On Saturday at the Fillmore Farmers market I was excited to see that squash blossoms were in season. I’ve cooked them a few times, and love their delicate favor and texture. I bought 2 bags for only $1 each. They have a short but glorious life so you'll need to use them within a few days.
Options for cooking squash blossoms:
Pull out flower stamen and stem and slice horizontally.
Sauté in a small amount of melted butter and a drop of olive oil in a warm pan and cook for a minute. Option: Add in a handful of corn.
Quesadilla: Grill 2 tortillas and melted Monterey Jack cheese. Add the blossoms, corn and a handful of green onions and season with salt and pepper. I like to have salsa verde on the side.
Pasta: Toss with fettuccine pasta, olive oil, green onions, generous amount of Parmesan cheese, a spot of crème fraiche, salt and pepper.
Stuffed and fried:
Pull out flower stamen and stem. Pat dry.
Stuff with tiny amount of either ricotta or crème fraiche cheese. You can also make this without the stuffing.
Dip blossom in seasoned flour (salt and pepper).
Dredge in egg batter.
For extra crunch, dredge in tempura flour.
Fry in pan with butter and olive oil till lightly brown and crunchy.
Serve as an appetizer with a side of salsa verde.
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