It was a fairly unexciting food week with most of the greens getting sautéed with garlic scapes and olive oil and stored away for the dark days.
However, I did make fried squash blossoms and that’s something you don’t see every day.
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I made a batter using:
- one egg (Woodbury Laid)
- 2 Tbsp of milk (Stone Wall Dairy)
- enough of corn meal (Wild Hive Farm and Micro Mill) to make it dippable
- a pinch of salt
I dipped the flowers (Maple Bank Farm) into the batter and fried them in a pan with olive oil and butter (Ronnybrook Farm Dairy).
If you’ve never had this fun treat, you owe to yourself to try it at least once.
My name is Janet and our family grew up on Squash Blossoms. My Grandmother Josephine would make them for us they were a real treat. Some times she would open the blossom and put some fresh cheese (blue cheese or mozzrella) then dip them and fry them up! So Good. Thanks for sharing
Hi Janet. My Mom’s aunt (same generation as a grandparent!) made these for me. She would also stuff them occasionally with cheese and maybe anchovies. I’m not a big anchovy fan. I don’t stuff them–too much work!