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