Squash Blossoms
Have you ever had an ingredient call out to you? There's no planned menu, no special dish the needs making, and yet a single perfect tomato or vial of truffle oil beckons. It's an irresistible siren's call: you must try me.
My most recent muse was the simple squash blossom. A year ago, I'd never heard of them but then Ed mentioned how he incorporated them into town's menu whenever a particular lady in the back of Pālolo had them available. My timing has been off and I've yet to try his preparation, but then fate stepped in and gave me a batch of my own. There at the market sat squash blossoms, three bucks for a generous container. I was digging into my pockets for cash even as I mentally rearranged my schedule to be able to cook them. The problem was I had no freaking idea what to do with squash blossoms.
They were everything I'd imagined, gossamer-thin flowers with a hint of zucchini. My one mistake was going heavy with the parmesan, masking the delicate flavors of the smaller blossoms. Don't worry little flower, I'll be back again, with a gentler touch.
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I've never seen the blossoms in the markets here, but this dish sounds simply heavenly!
We usually give the flowers a little dip in some egg and flour and fry them up. Season them of course with a little salt and pepper when they come out of the frying pan. My mother-in-law does the same only she stuffs the blossoms with fresh mozzarella and a teeny piece of anchovy. You live in Hawaii! Growing your own zucchini, if only for the blossoms is very easy. Even if you live in an apartment, you could grow zucchini in a pot.
Kat, besides tasting heavenly, it looks impressive and elegant. Even my brother-in-law, a true meat and potatoes kind of guy, was willing to try one.
Sharlyn, does the flower hold up to that kind of heat? It seems like it would wilt and shrivel to nothing, but maybe the batter sustains it. Your comment about growing my own is right on target. I feel some guilt because I've been wanting to grow more on our little lanai but keep making excuses. Time to correct that.
I had scads of blossoms this year, and I thought about trying the blossoms as a dish, but was worried about being short of actual zucchini. I needn't have worried.
Robinson, zuchinnis and tomatoes are both alike. Nothing happens, nothing happens, nothing happens. Then the next thing you know you're giving away to all the neighbors because you don't know what to do with them all.
The flowers will definitely hold up to the heat. You just fry them until the outsides are golden.
Sharlyn, next time I find (or grow) zuchinni blossoms, I'm going to fry 'em. Thanks!