The Exotic and Mysterious Squash Blossom

Once described as the Mae West of produce (“you have no idea what to do with me once you get me home”), the beguiling squash blossom is beautiful in the buff, seductive, intimidating, fanciful and fragile. It seems to belong to a fairytale or fantasy. A world where strange and wonderful flowers bloom and develop personalities all their own.

Squash blossoms are essentially edible flowers that can be enjoyed raw or cooked. Male blossoms are easily distinguished from female blossoms. The stem of the male blossom is thin and trim. The stem of the female blossom is very thick, and at the base below the petals is a small bulge which is the developing squash.

There are always many more male flowers than female ones. Harvest only the male squash blossoms unless the goal is to reduce production. Use pruning shears or a sharp knife to cut squash blossoms at midday when the petals are open, leaving one inch of stem. Gently rinse in a pan of cool water and store in ice water in the refrigerator until ready to use. The flowers can be stored up to one or two days. Don't waste male squash blossoms by leaving them in the garden. If you do not have the time or inclination to prepare them separately, toss them in the salad bowl or add to any squash preparation.

If you've never eaten squash blossoms before, you are in for a treat. Summer squash can be grilled, steamed, boiled, sauteed, fried or used in stir-fry recipes. They mix well with onions, tomatoes and okra in vegetable medleys. Tiny baby squash can be used as appetizers, or left whole and sauteed with other vegetables.

Both summer and winter squash blossoms can be lightly battered and fried in a little oil for a wonderful taste sensation. They can also be stuffed with a wide array of delectable soft cheeses (ricotta, cream, goat etc.), herbs, or anything else that pairs well with cheese.

Stuffed Squash Blossoms

Use your favorite bread or meat stuffing or use the ricotta/mushroom stuffing below. Or skip the stuffing, and simply batter the blossoms and fry. The batter must be chilled for 30 minutes. Or it can be made in advance and refrigerate it for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.

The Batter:

1 cup flour

1/2 cup cornstarch

1/2 teaspoon salt

1 cup fat-free chilled milk, beer or water

The Stuffing:

1/4 cup ricotta cheese

1 garlic clove, minced or pressed

1/4 teaspoon each salt and pepper

2 tablespoon mushrooms, finely chopped

1 tablespoons fresh basil or parsley, minced

16 large squash blossoms, washed

Canola oil for frying

Preparation:

Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.

Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.

Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.

Sprinkle with salt, if desired and serve immediately and enjoy!

Serves 4.