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Squash blossom recipes

Squash blossom frittata

From Pauline Lord at White Gate Farm

12 squash blossoms

2 medium yellow squash, sliced

2 medium zucchini, sliced

1 red bell pepper, sliced (optional)

1 onion, diced

1 tablespoon olive oil

½ teaspoon salt

Pepper

8 eggs, beaten

¾ cup grated Parmesan

Basil

In a large, ovenproof skillet, sauté onion, squash and pepper until lightly browned. Add salt and pepper to beaten eggs and pour over veggies. Sprinkle with half the cheese. Arrange squash blossoms over eggs, pushing them down into the egg mixture. Sprinkle remaining parmesan onto blossoms. Cook on top of stove until eggs are almost cooked. Sprinkle pieces of basil over the top.

Put skillet under broiler about 2 inches from heat. Broil for about 2 minutes until top is golden.

Tempura squash blossoms

This recipe from the Bee & Thistle Inn in Old Lyme offers one of the most popular ways to prepare squash blossoms.

Oil: Use ¾ cup of very light vegetable oil to ¼ cup light sesame oil. Fill a pan about half full of oil and heat the oil to approximately 350 degrees. This temperature must be maintained throughout cooking, so it is important not to cook more than three or four squash blossoms at one time.

Batter:

1 yolk of large egg

1 ½ cups very cold water

1 cup cake or pastry flour

Ice cubes (add to batter right before coating blooms)

Mix yolk with water using fat wooden chopsticks. Add the flour all at once and mix just slightly. There should be large lumps of flour and a rim of flour dust around the bowl. Do not over-mix the batter. It is best to mix the batter in this amount, and repeat as necessary. Prepare ingredients, dry them, and dredge lightly in flour before dipping in batter. After cooking, put the blossoms on paper towels.

Dipping Sauce:

1 tbsp. red pepper flakes

1/3 cup light soy sauce

1/3 cup mirin (Japanese heavy sweetened rice wine)

1 or 2 teaspoons fresh ginger, grated

Mix sauce ingredients together. Serve with freshly fried squash blossoms.

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