During my last trip to the farmers market (I will be honest, it was 2 weeks ago), while searching for some inspiration I stumbled upon some lonely squash blossoms. I know their season is limited and being that only one kiosk had a supply, I purchased a container at $5 a pop.
Confession: I have NEVER had a squash blossom.
I really didn’t know how to prepare these or even if I would like the way they tasted. I sent out some questions on Facebook and to my friend the Dude.
The Dude said the blossoms were awesome chopped up into a soft scrambled egg.
He also noted to use butter.
I roughly chopped 2 squash blossoms…very skeptical about the idea of eating a flower.
Sauteed the blossoms in butter and added a beaten egg.
A little salt and it was ready to eat. While it wasn’t a homerun, I really appreciated the flavor of the squash blossom- so much like a zucchini or summer squash-with the egg.
But I wasn’t done. Several people recommended stuffing and frying the blossoms with breadcrumbs.
I didn’t have goat cheese as so many had recommended… but I DID have Feta cheese which was tart like goat cheese and with a little heat, would melt nicely.
I stuffed a cube of feta cheese inside of the blossom, then dredged the blossoms in a beaten egg and rolled in a homemade breadcrumb (pulverized grissini bread sticks with italian seasoning and parmesan cheese).
I fried the breaded blossoms in olive oil. for 4 minutes on each side or until nice and golden brown.
The last batch browned a little too much- but oh man- so good.
The result? A crisp cheese filled blossom that tasted a lot like zucchini.
Would I do this again?
Quite the Win!