Fried Squash Blossoms!

Yum!! Squash Blossoms!

I just discovered this super easy, very tasty recipe from a great Tuscan cookbook, Piano Piano Pieno. These delicately fried flowers make a scrumptious aperitivo. Unfortunately my garden has already suffered from a number of frosts and the zucchini season is coming to an end. But I'm still picking every flower those plants offer!

Pick the male flowers from any squash plant (the flowers attached to stems as opposed to those on the end of the squash), remove the pistil, wash and check for bugs. Leave a 1/4 inch of stem attached to use as a handle. Gently towel dry.

Batter
3/4 cup organic all-purpose flour
1 cup water
1/4 tsp. salt
pinch of grated nutmeg

Whisk all ingredients together and let sit for at least 30 minutes.

Heat olive oil up in a pot suitable for frying (you should have about 1 inch of oil in the pot).
When the oil is hot, dip squash blossoms in the batter and put into oil. Fry each side until golden brown. Do not crowd blossoms in the pot, they will stick together. When done place on towel to absorb excess oil. Keep warm in a 200 degree oven until all blossoms are fried. Sprinkle with salt and serve!!


Unfortunately this is not a recipe which can be made ahead. Best to fry and eat. When done I filter the oil and save it for the next time--but don't let it go rancid!

You can also stuff your squash blossoms if you pick them early in the morning when they are fully open. I stuff them with a sauteed zucchini tomato mix, with a bit of almost burnt onions and some Parmigiano.

Wine Suggestions: A white Italian of course! Try a Friuli white or other crisp light white. Save your chardonnay for something else!