For a couple of years now, I have been hearing about Fried Squash Blossoms and I was intrigued! So this spring, when my garden was doing so good I decided that not only was I going to taste squash blossoms, I was going to make them right from my own squash plants.
FINDING A RECIPE:
The problem was, I had NO idea how to go about it. So. First things first… I asked a foodie friend if he’d ever made them and my hunch was right, he had! He recommended this recipe from Bon Appetit.
Now that I was armed with a tried and true recipe, I asked the most important of all questions… what about the flowers themselves?
*This post contains affiliate links to products or companies that I truly love and believed in before I joined the affiliate program. If you use these links to make a purchase, I will be compensated at no extra cost to you.*
Since he had bought his flowers from the Farmer’s Market, I was on my own here. Google to the rescue! I found several articles to read and then discovered You Tube videos showing me EXACTLY how to pick my own flowers, like this one from The Gilcrease Orchard.
The stems of the male flowers will be thin and straight as opposed to the females which will have a “bulb” shape at the base of the flower where the squash will grow.
PREPARING THE BLOSSOMS:
After giving the blossoms a gentle rinse in cool water, place them on a paper towel to dry. They need to be completely dry before proceeding.
According to everything that I read, the picked blossoms will only last 24 hours. But I used some fresh ones and some picked the day before and I couldn’t tell the difference. Maybe the fresher ones were crisper.
FYI: In hind sight, I realized that I should have left a longer stem on the flowers for handling during the breading and frying process.
TWEAKING THE RECIPE:
The original recipe is simple and calls for very few ingredients:
- Vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 ounces chilled Pilsner, lager-style beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
I had everything I needed except for beer. I ran to the convenience store thinking they’s have the Club Soda which was a recommended substitute, but no luck. So then I went across the street to Dollar General because they have a little bit of everything, RIGHT? Wrong.
But then I remembered that I had bought a bottle of Tonic Water for Mr. Menace to try for his achy joints and TA-DA! A new recipe is born!
BREADING AND FRYING:
Somehow, I managed not to get any pictures during this process. I had been warned by my foodie friend, and in the original recipe, that the oil needed to be hot. So the frying is a very quick process and in fact, mine are just a bit too brown.
- Heat the oil.
- Mix the flour and salt. Then whisk in the “beer”, aka tonic water, until batter is almost smooth. Do not over whisk, some lumps are ok.
- Dredge blossom in the batter, shake off excess, and place in hot oil.
- Fry until golden brown.
- Place on paper towel to drain.
And they are delicious! Light and crispy and salty.
Now I want to make stuffed fried squash blossoms. But I’m afraid my plants are through blooming for this year so that will be next year’s goal.