Unless you’re an avid gardener, squash blossoms are a delicacy found only at Farmers’ Markets. Because they are so perishable, they need to be used almost the day that they’re picked. These lovely blossoms are typically thought of as either a trendy menu item or ‘something my grandmother used to make’.
I first discovered them at a seaside farmers’ market. I experimented with them a bit, stuffing, frying, sautéing. By far, our favorite way to eat them is stuffed with cheese, dipped in batter and quickly fried. What’s not to love?!
I like to keep the batter on the light side, as the blossoms are delicate in flavor and texture and heavy batter would overtake the blossom.
Cook Time: 10 minutes
Makes about 4 servings
about 16 squash blossoms
1 clove garlic, minced
3/4 to 1 cup beer or club soda
Remove stamen from blossoms.
Dip blossoms in batter shaking off excess batter. Gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden, about 3 minutes.
Transfer to paper towels to drain. Sprinkle with salt and enjoy!
