Sunday, September 7, 2014

Squash flowers

I still have lots of squash flowers, big bold yellow and very edible.  The squash are net yet ready to pick, but i can still enjoy these flowers.  I have not heard of any non-edible squash flowers.

Squash Flowers Greek style stuffed

·       6 squash flowers - use the same day they are picked
          remember the ones on the end of a long stem are male and will not produce fruit,          the others produce squash.  use only the male flowers
          I have not found a good way to preserve the flowers so they remain pretty, but               wrapping them in a paper towel holds them for a day or 2 for reasonable use
·       3 oz feta cheese, crumbled
·       1/4 teaspoon dry oregano
·       1/4 teaspoon sun dried tomatoes, minced
·       1/4 teaspoon salt - only if the feta is not stored in brine
·       2 large eggs, well beaten
·       1/2 teaspoon black pepper
          i accidentally spilled more pepper and it did not hurt, so more is okay
·       2 tablespoon fresh basil, chiffonade style)
·       1 tablespoon fresh Italian parsley, minced
          this is for flavor, not looks, so Italian parsley is a must
·       1/2 cup flour
·       3 ounces seltzer water
·       oil for frying

mix all seasonings (except the black pepper) with the feta cheese with the 2 eggs in one container
mix the flour, black pepper and seltzer in a separate bowl
i do not have a deep fryer (which would be nice) so i use a cast iron pan
open the squash blossoms
add a teaspoon of feta filling and close the petals
dip each flower in the batter and fry till golden brown
serve warm, if you can get them uneaten to the table.