|When you shop the Farmer’s Market, or grow your own, the squash family delivers a big harvest. My grandmother cooked it down, as she called it. Way far down, into sweet gooey glop that the adults loved. I vowed never to eat it, and that lasted until my first squash planting became baskets and buckets of beautiful summer squash. Too pretty to resist, I embraced yellow squash and zucchini – first steamed and sautéed, then stuffed with cheese, pickled, and sliced raw for salads. My love affair came full circle when I was introduced to fried squash blossoms and roasted squash seeds!
Here’s a yummy recipe that I adapted from several others. Like all my recipes, they’re not no-fat but are a bit slimmed down from the originals.
Fried Stuffed Squash Blossoms
Whisk together in a bowl and set aside:
½ cup unbleached flour (all purpose is ok)
½ cup sparkling water (important not to substitute here)
¼ teaspoon of salt
Mix together for the stuffing:
½ cup feta cheese (or another crumbly cheese)
1 T softened cream cheese
1 T half and half
½ T fresh basil leaves (use scissors to slice very fine)
1 T finely chopped green onion
salt and pepper to taste
In another bowl of cold water, rinse 4-6 zucchini blossoms and shake dry. Open each one gently and spoon in up to 2 teaspoons of stuffing. Twist the tips to seal in the stuffing.
Heat about an inch of canola oil to 350 degrees and fry the blossoms for about 2 minutes, turning frequently. Drain on paper towels and serve with a zesty tomato sauce for dipping.