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I found these lovely specimens at the Greenmarket (right after spotting Jeffrey Steingarten!). Sal and I ended up having them for brunch, stuffed with a ricotta mixture, dredged in cornmeal, and fried, served alongside egg-white omelets.

Fried Squash Blossoms

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8 squash blossoms

1 cup part-skim ricotta

1/4 cup grated parmigiano-reggiano

1/2 tsp ground nutmeg

1/2 tsp dried oregano

1 cup cornmeal

salt and pepper, to taste

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1/4 cup vegetable oil

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Comments 2

almost vegetarian wrote:
I read about these over the winter, made a mental note to try them this summer, and tripped over them only a few weeks ago. And were they ever good.

I’ve been keeping an eye out ever since for them. And when I see them again, I will indulge.

Cheers!
Posted 18 Jul 2007 at 11:49 am ¶
Beachgrub wrote:
We saw them at the farmer’s market recently and thought they looked so good we had to try them. Most recipes fried them but I found one that was just dice up the attached squash with some onions, cheese, and mushrooms and spice of your choice (I went with herb de provence) and bake it in a shallow dish with a bit of veggy broth for 15 minutes or so.

They were great. The blossoms held a little crispness that I didn’t expect and had a great flavor.
Posted 24 Jul 2007 at 11:58 am ¶

Trackbacks & Pingbacks 1

From Food Porn: Squash Blossoms | Health Foods Blog on 19 Jul 2007 at 6:56 am ¶
[...] some reason, this picture of squash blossoms over on food blog Big City, Little Kitchen makes me want to sit out on a sunny deck with a glass of lightly chilled wine and a plate of these [...]

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