Recipe Friday: Pan fried Squash Blossoms

I am retiring Fun Fact Friday and replacing it with Recipe Friday a.k.a Fun Food Friday!
By the way – Happy July! Can you believe it’s July, time really does fly when you are having a good time with the Botanical Beauties and Beasties.
The other day while we at the WHOLE FOODS Farmers market, Katie (Vegan Dirty Foods) asked Kathy (Wedge Wood Flowers)  about squash blossoms that her Grandmother used to make.  I was intrigued, for I had never heard of such a thing. Have you? I want to try this but I must admit, I am very skeptical of this one! If you try it out please let me know how it goes!
This is Kathy’s answer!
“My Mother also made them so I looked up a recipe.
Pan fried Squash Blossoms.
Look for zucchini squash blossoms at farmers markets. Use zucchini blossoms because the other squash blossoms are stronger tasting.  Gather the blossoms just before cooking them.  They deteriorate very fast. If you need to save them until the next day, dry them with a paper towel. Wrap them in a towel, place them in a plastic bag and place in the warmest part of the refrigerator. 1/2 lb is 4 cups of blossoms. After cooked, use in a sandwich, or place on a salad.
To prepare the blossoms, wash then air dry them.  Use a fork to mix 1 egg, then add salt and pepper to taste. Dredge the blossoms in flour, then the egg wash then the flour again. Place in a hot pan that was coated with oil.  Pan fry them on each side until they are brown. Place them on a plate and watch them disappear.
For an alternative, slide a piece of cream cheese with chives in the blossom before flouring. They will have a creamy taste for all to enjoy.”

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