Summer squash plants not only provide an abundance of yellow squash and zucchini, but can also be the inspiration for a delicacy. Many gardeners aren’t aware that the flowers are not only edible, and delicious when battered.. Male flowers of squash plants typically go to waste while the female blossoms become the fruit. The flowers can be harvested instead of wasted. Female blossoms with the tiny developing fruits can also be harvested. Squash blossoms are typically battered and fried, but can also be added to salads raw.
What You Need
1 tablespoon flour
1 cup mil
12 Squash Blossoms
Put the egg into a bowl, and add 1 tablespoon of flour. Measure out 1 cup of milk and add it to the egg and flour to make your batter.
Add 1/4 cup of grated Parmesan cheese, and a pinch of salt and pepper to the batter mix. Beat the batter until it becomes smooth.
Harvest at least 12 squash blossoms from your garden. Dip each blossom into the batter so that they are well covered. Let the blossoms soak in the batter for 10 minutes.
Heat 1/2 cup of the high-heat oil of your choice in a skillet. Fry each squash blossom, turning once, until they become golden. Place the fried squash blossoms on a paper towel to dry.
Serve your squash blossoms with a dip such as marinara sauce or ranch dressing.
You can also add a clove of garlic or a tablespoon of basil or parsley to your batter for extra flavor.
University of Illinois; Watch Your Garden Grow: Summer Squash
One thought on “How to Batter and Fry Squash Blossoms — Homestead Recipe Basics”
Comments are closed.