What recipes can you suggest for my summer squash blossoms?

Question

My summer squash plant is huge and has beautiful blossoms. I heard that they yellow blossoms can be eaten.. can you suggest a recipe or give me some ideas? Anything would be helpful- I don't have much experience with these...

Thank you!

Answer 1

OMG! Are they Zucchini blossoms? If so, they are so good when deep fried!!! Look up a recipe for tempora batter (very easy to make) and deep fry them in a nice light oil (canola) until golden brown. Serve them as a garnish to a nice dinner (or eat them all yourself before you even serve dinner!) They are delicious!

Answer 2

1

Answer 3

http://www.seasonalchef.com/recipe0805b.htm



5 yummy recipes here



Battered Squash Blossoms

(With or Without Stuffing)



The Batter:

1 cup flour

1/2 cup cornstarch

1/2 teaspoon salt

1 cup fat-free chilled milk, beer or water



Cheese-Mushroom 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



1. 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. If it is too thick after refrigeration, add a few drops of water to return to original consistency.



2. 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.



3. 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.



4. 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.



5. Sprinkle with salt, if desired and serve immediately.

Answer 4

http://www.strauscom.com/farmfresh/ffsblos.html



While some may balk at the concept of eating fist-sized flowers, squash blossoms possess a delicate, zucchini-like flavor and add a splash of summer to any number of dishes, including risotto, pizza, pasta and salads.

grill them, then chop them and serve them with grilled corn cut off the cob and diced summer squash as an accompaniment to roast chicken or pork.



Saute some chopped garlic and scallions in unsalted butter, then add thin slices of summer squash, fresh corn kernels and just enough chicken stock to make a light sauce. Saut until just cooked through, throw in a handful of julienned squash blossoms and basil until wilted, and season to taste, adding more butter if necessary to enrich the sauce. Toss with cooked fresh fettucine



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Squash Blossom Quesadillas Recipe courtesy Aaron Sanchez

Show: Melting Pot

Episode: Nuevo Latino - Market Show

http://www.foodnetwork.com/recipes/aaron-sanchez/squash-blossom-quesadillas-recipe/index.html





Olive oil, for cooking

1 medium onion, diced

1 clove garlic, minced

1 poblano pepper, roasted, peeled, seeded, and diced

10 individual fresh squash blossoms, or 1 (6-ounce) can

1/2 cup chicken stock

3 sprigs fresh epazote, finely chopped

Salt and freshly ground black pepper

4 (10-inch) flour tortillas

1/4 pound queso blanco, grated



Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.

To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`



Squash Blossom Soup



1/4 stick butter

1 onions, sliced

1 or 2 cloves garlic, minced

4 cups chicken broth

1/2 pound blossoms, Zucchini or other squash (about 4 cups)

1 cup half and half

1/4 cup grated anejo cheese

1 lime cut in wedges

Salt and freshly ground pepper to taste



Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.



Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper.



Serve hot, garnished with the cheese and lime wedges.



http://www.jalapenocafe.com/recipes/month/squash.html



***************************************************************





Squash Blossom Hush Puppies



Dry Ingredients:

2 cups cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste

1/4 teaspoon ground cumin



Wet Ingredients:

1-1/3 cups buttermilk

2 large eggs

2 tablespoons corn oil or bacon drippings



Vegetables:

1/4 cup minced onion

8 to 10 squash blossoms, coarsely chopped

1 cup fresh corn kernels



Corn or canola oil for frying



1. Combine the dry ingredients in a large bowl.



2. Combine the wet ingredients in a separate bowl. Beat lightly with a fork to blend.



3. Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot (to a depth of about 3 inches.) When ready to cook, mix the wet ingredients into the dry ingredients. Stir in the vegetables. Mix until just combined. Drop by spoonfuls into the hot oil and brown on all sides, which should take 2 to 3 minutes. Drain on paper towels.



NOTE: Hush puppies should be golden and crisp on the outside, and tender and moist inside. If the first batch turns out too dry, moisten the batter with more milk.



http://www.seasonalchef.com/recipe0805b.htm#Squash%20Blossom%20Hush%20Puppies



**********************************************************



good luck & happy cooking & eating