The neighbors asked us to watch their geriatric dog, Kramer, for the weekend and to please help ourselves to whatever zucchini, tomatoes, and onions we wanted. Well, we're quite well-stocked in the tomato and onion category, and I'm kinda "bleh" on zucchini. But since he's so well-behaved, we're happy to watch the old boy any time. I went through the alley to their back yard to pick him up.
I picked thyme, parsley, and spicy globe basil out of my own garden and minced the herbs finely. I minced a small clove of garlic, and mixed it with the herbs, some ricotta, parmesan, finely ground pepper, and fine sea salt. I gingerly cut off the bottom of the blossoms and removed them with the pistil and stamen intact (don't be impressed by my knowledge of flower anatomy... I couldn't remember and had to consult Google). Then I stuffed the blossoms with the herb cheese mixture, dipped them in egg, and dredged them in flour.
10 squash blossoms
1/2 c whole milk ricotta, drained
3 tbsp finely grated parmeggiano reggiano
2 small sprigs of thyme, finely minced
2 small sprigs of spicy globe basil, finely minced
2 sprigs flat leaf parsley, finely minced
1 small clove garlic, finely minced
sea salt and finely ground pepper to taste
1 egg, lightly beaten
1/2 c unbleached flour
enough extra virgin olive oil to put a 1/4" in a small skillet
Rinse the blossoms in cold water and gently pat dry. Cut about 1/4" off the bottom of the blossoms and carefully remove them as well as the pistils. It's okay to leave pollen inside the blossoms. Set the blossoms aside. In a small bowl, mix the herbs, garlic, and cheeses. Add salt and pepper to taste. With your fingers, gently stuff the blossoms with the herb-cheese mixture through the opening in the bottom. Heat the oil in a pan on medium-high heat. The oil should be as hot as it can get without smoking. Dip the stuffed blossoms in egg and dredge through flour. Gently drop the blossoms into the heated oil and fry till golden on the bottom, then rotate them so the top sides get golden as well. Remove from oil and set on paper towels to blog the oil. Eat while hot, but be careful not to burn yourself with the hot cheese inside!
Those are picture perfect squash blossoms!!! wow, and we do know how I love blossoms!!!! Now you need to make some cannoli blossoms, and I'll be right over for dinner!!ReplyDelete
Indeed! You were definitely an inspiration in the making of these tasty treats!ReplyDelete
Gorgeous squash blossoms! I have never had them before, but your post makes me want to head out to the farmer's market this instant!ReplyDelete
Mmm, so good. It's a good thing you took them, they wouldn't have lasted the weekend!! Sweet of you to take care of the old pooch (as I have an old dog myself).ReplyDelete
congrats on your squash blossom success!ReplyDelete
Since you used garden-grown ingredients, you should enter this post in this month's "Grow Your Own" roundup, hosted by Andrea from Andrea's Recipes.
I've never tried anything like zucchini or squash blossom before. I wonder how was it tastes like! Thanks for sharing. Enjoy your day.ReplyDelete
So lucky! I wish I had your neighbour.ReplyDelete
Those are gorgeous...Love squash blossoms :)ReplyDelete