During the late summer months, I always leave the Farmer's market with a little basket of these delicate flowers. I always see people scratching their heads at what to make with this "exotic" flowers. What do I do with them? Fry them of course!
|Filled with a briny tapenade|
The immediacy of this dish makes it quite beautiful -- the epitome of summer cuisine. Fresh from the market, quickly cooked in rich olive oil, and devoured. These are best eaten straight out of the pot -- even over the pot if you wish ;). Be careful, as they are quite perishable, and should be eaten the day they are bought.
Please try your best to savor these last, beautiful moments of summer.
- 12 squash blossoms
- 1/2 cup pesto, ricotta cheese, mozzarella, or tapenade
- 3 eggs
- 1 cup flour
- kosher salt
- Olive oil for frying
- Fill a small saucepan with 1-2 inches of oil. Heat over medium high heat (to 350 degrees if you have a thermometer).
- Pick over and remove stamens from blossoms. Set aside.
- Gently fill each blossom with a spoonful of filling
- Whisk eggs in a bowl.
- Mix flour, salt and pepper.
- Dredge blossom in flour, then egg, then flour.
- Fry, turning occasionally, until golden brown — about 3-5 minutes, total. Remove with a slotted spoon to a paper towel-lined plate. Let cool slightly before serving.