The Squash Blossom Eaters
Oh. My. Goodness.
Now I understand.
People always get this crazy glint in their eyes when they talk about squash blossoms. And then they shake their heads sadly at me when they realize I am one of the uninitiated squash blossom eaters. Feeling like I was either missing out on a great snack or a great opportunity to make fun of foodies crazier than myself, I fried up some squash blossoms last night. And . . .
Oh. My. Goodness. Gracious.
What, you mean you’ve never eaten squash blossoms before? (Eyes widen in surprise while shaking head.)
The blossoms themselves taste faintly herbal with a delicate sweetness that comes from the nectar hidden inside. The batter makes it crunchy while the sea salt gives just the right zing. The petals seem to melt right into the batter — a fact that I loved but Mr. Quotidian wrinkled his nose at.
The recipe is easy peasy. The only trouble might be procuring your blossoms. Unless you grow squash yourself or know a farmer, you’re going to have a hard time finding them. They must be picked in the morning and wilt quickly. Luckily for all my Columbia friends, you have the hook-up. City Roots is selling these little gems for $5 a bag, which is about 10 blossoms.
A word about the batter: a true tempura batter would use sparkling water, but I used beer cause that’s what I had. So, I imagine any fizzy liquid would work. Next time I make them (oh yes, there will definitely be a next time . . . soon) I want to try stuffing them with goat cheese or something.
Fried Squash Blossoms
10-12 squash blossoms
1 cup flour
1/2 tsp salt
1 cup sparkling water or beer
2 cups peanut oil
Heat oil in a medium skillet to 350°. In a medium bowl mix the flour and salt together, then add the sparkling water or beer. Working in threes, dip the blossoms into the batter by holding on to the stem. Let the excess batter drip off. Fry in the hot oil until crisp, turning once, about 1-1/2 minutes. Lay out on a cooling rack turned upside down over old newspaper to drain. Sprinkle with sea salt. Devour immediately.
Tags: City Roots, Foodcraft, sides, squash, Summer
The recipe sounds absolutely yummy!