Squash Blossoms & Eggs. [from the farm]
Today was the first day that I actually filled up a basket from my garden rather than just sitting out there and eating everything off of the plants. Lol. I fried the zucchini blossoms, something that reminds me of being a little kid at my Nana’s summer house in Sound Beach. We used to pick the blossoms, dip them in batter, fry them quickly and sprinkle them with salt and pepper. The best treat! A savory little bite with a little zucchini taste to it. My mom & dad called me and told me they made them the other day and I couldn’t resist going out today and picking some blossoms today. I have 4 different types of basil in my herb garden this year. We found a lime basil and it’s amazing! Seriously unique and delicious flavor. I muddled it with a little sugar and drank it with some seltzer. Yum!
Here’s my easy recipe for frying squash blossoms.
2 egg yolks
1 cup cold water
1 cup flour
Salt & pepper
Lightly beat the egg yolks while you wait for your pan filled with an inch of olive oil to heat up. Medium-low heat should be fine, you don’t want the oil to be bubbling. A good way to test if the oil is hot enough is to drop a tiny bit of batter in and make sure it starts sizzling.
Add the cold water to the egg yolks and mix well. Add the flour and mix until it’s not lumpy anymore. It should be the consistency of heavy cream. Add a little water if it’s too thick. Dip your blossoms in the batter, let the excess drip off and drop them into the oil. Let them fry for about a minute on each side. Remove them from the oil when they feel crispy enough to your liking and place them on a paper towel covered plate to soak up the excess oil. Season with salt and pepper immediately.
Enjoy your little love bites!
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