Do you see all of the flowers on your squash plants? I was tempted to plant squash in my personal garden this year, just for the blossoms! The rules of blossom picking is to only pick the male. As always, the female is necessary to produce the food.
There are plenty of ways to prepare the blossom, but this is my favorite.
10 squash blossoms
1 cup ricotta
1/4 cup Parm
1/4 cup chopped basil
3 cloves garlic, blanched and chopped
Squeeze of lemon
1 cup flour
Water
Salt
Oil for frying
1. Mix ricotta, parm, basil, garlic, lemon and salt. Set aside.
2. Mix flour with water until you get a thin batter, a little thinner than pancake batter. Salt it as well.
3. Heat a high heat oil like grapeseed, safflower, canola in a high sided pot or pan. When the oil is hot enough you can flick a tad of batter in it and it will sizzle in the oil immediately.
4. Stuff the blossoms. I put the ricotta in a zip lock and cut off a corner and pipe it in as to not rip the flower that much. Repeat until all stuffed.
5. Dip in batter, shake off extra and fry until golden. Lay on paper towel to drain oil.
6. Serve hot with marinara or a sweet chili sauce. Or both.
