Blog Layout

I love to pick a few, opened squash blossoms-watch out for bees inside-and tear the tender leaves into a fritter batter for a yummy happy hour hors d' oeuvres with cava on Summer evenings.

Squash Blossom 'fritters'

Early Autumn is a glorious time in my garden…

A large variety of lettuces, berries, beans and herbs are in full force,  and I'm beginning to see blossoms from zucchini, yellow squashes, pumpkins...


Lately we've been growing a variety of gourds which I find are delicious when smaller, we saute as we do zucchini.  Some of the squashes are 'rogue' growing from seeds the squirrels had scattered last Autumn.


I'm still not quite sure which are the male or female flowers so I'm careful to harvest small amounts so we still get some of the acutal squashes to enjoy.


I generally pick the flowers early. in the morning, when wide open; if the blossom is closed, I'm careful to watch for wasps and bees when I open the flowers.

Prep Time: 20 min

Cooking Time: 10 min

Yield: 4 portions


Ingredients      Dressing

5 Tbsp          Oil for frying

5 Tbsp         AP flour

1 Tbsp         Baking powder

1 ea            Egg, cracked/whisked (no shells)

1 Cup         Squash blossoms, torn

2 sprigs Basil or Sage leaf, torn

1/2 tsp          Salt

1/4 tsp         Freshly ground black pepper

1 Tbsp           Parmesan cheese, grated (optional)


1 Tbsp          Honey
                     


How to Prepare the Fritters

Step 1

Place the flour, baking powder, salt and pepper into a bowl. Add the egg and mix gently to form a batter-don't over whisk or it you'll create chewy fritters...

Step 2

Add the squash flower pieces and herbs, fold into the batter. Add the grated cheese at this time as well.


Step 3

Heat a teflon, saute pan to medium hot, add 1 Tbsp of oil and swirl around the bottom of the pan; using a tablespoon, spoon the batter into the hot oil and fry until puffed up and golden brown (about 3 minutes); flip carefully and repeat.

Using a plastic spatula, move the fritters to a plate and serve.

I like to add a little, local honey. Enjoy

13 tips for greater kitchen efficiency from Certified Master Chef Thomas Griffiths.
By Tom Griffiths March 27, 2025
Running a successful, efficient kitchen comes down to organization and execution. A kitchen that struggles with workflow, menu execution, and communication will face higher labor costs, wasted ingredients, and frustrated staff. In this post, I’ll break down the key areas that make the biggest impact.
sustainable sourcing for restaurants
By Tom Griffiths March 11, 2025
Discover how sustainable sourcing can reduce costs, attract eco-conscious diners, and future-proof your restaurant. Explore local sourcing, waste as a resource, and zero-waste strategies to make your restaurant more sustainable.
Food product development test kitchen
By Tom Griffiths February 19, 2025
Looking to launch a winning food product? Learn expert strategies for food product development, from concept testing to scaling and sensory science, by CPG leader Chef Tom Griffiths.
Menu engineering
By Tom Griffiths February 5, 2025
Menu engineering is a strategic approach to balancing creativity, cost, and operational efficiency to craft a menu that works for your business and your guests. Learn how.
By Tom Griffiths January 30, 2025
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
By Tom Griffiths January 30, 2025
My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.
By Tom Griffiths January 30, 2025
I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!
By Tom Griffiths January 24, 2025
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
By Tom Griffiths January 24, 2025
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
Use flavor pairing to elevate your menu
By Tom Griffiths January 21, 2025
Learn the science of flavor pairing to create unforgettable dishes. Discover tips on balancing tastes, textures, and aromas to elevate your restaurant menu.
More Posts
Share by: