This time of year is the only time you can really get this delicious garden fresh treat
…when squash is blooming, but not forming it’s fruit yet
. They are so yummy, and so easy to make…you’ll have a hard time stopping and leaving some blossoms to form squash!
You can use any squash you have…butternut, spaghetti, zucchini, etc. to make these. First, you want to gently pick some blossoms off the vine. You want to use only the “male” blossoms off the vine, as the “female” blossoms are the ones that produce the actual squash. Here’s the difference:
- squash blossoms
- 2 eggs for every 6 blossoms
- 1 cup finely ground cornmeal
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 T. Water
- 2 T. Oil of choice
- Begin by gently rinsing off the blossoms to ensure all bugs are removed.
- Mix together the eggs and water to create a “wash”
- In a separate bowl, mix together cornmeal, salt, pepper, and garlic powder.
- Heat the oil in a large heavy bottom skillet (I like cast iron for this)
- Gently dip the blossoms in the egg/water mixture.
- Dredge in the cornmeal mixture.
- Place in the hot pan and fry until golden (about 2 minutes) flip and fry the other side.
- Remove to paper towel to drain.
- Sprinkle additional salt, if desired, over hot blossoms.
I love to serve these without any sauce, as they are THAT GOOD.
They will take on whatever flavor blossom they are. Zucchini will taste like zucchini, butternut blossoms will taste like butternut, and so on. Head on out to your garden NOW and try them!