Squash Blossoms; a Guilty Pleasure

Squash Season is Coming!!!

This is admittedly NOT the plant I took my male blossoms from; that plant had a huge headstart, being grown in the high tunnel, however I didn't plan ahead and neglected to photograph it.  Them.  They're taking over. (I'll insert a picture here at a later date!)

Squash blossoms are an early summer delicacy.  I only pick the male blossoms, the ones without the ovary attached (swollen base), because that's what will eventually become your squash.  And I only take a few; they're a guilty secret. For this recipe you'll need a simple egg batter (like the one you use for pancakes), a stuffing, some vegetable oil, and some salt.

Open the blossom, then remove the pistol.  Or is it the stamen?  I don't remember.  Remove the phallic polleny thing in the middle.  It will be bitter if you don't. Stuff the flower with something you love: crab, shrimp, mushrooms, cheese; I chose fresh mozzarella, because that's what I had. Wrap the blossom around the filling.  Really tuck it in.

Heat up your oil and get a plate ready with paper towels to catch the drips.  Dip the entire blossom in the batter, and make sure the petals stay around the filling as you rotate it for coverage.  I found it easiest to do by hand, but if you grip the open end of the blossom with a pair of tongs, you may be able to finesse it into compliance without messing up your manicure.  Having no such manicure, I wasn't terribly concerned about using my hands.  Place them in the hot (but not smoking) oil. The stuffed blossoms.  Not your hands.

Make sure to turn them as they get brown.  Don't fuss with them too much or you'll lose your stuffing.  Well, they will...not you. 

These are NOT chicken wings.  Meat-free goodness.

Drain on paper towels or whatever you use for lapping up oil, then salt to taste and enjoy.  If you have a favorite dipping sauce, now's the time to break it out.  I used harvard beet glaze, because that's what I had.  And that was just fine.

Enjoy!