Well, this is embarrassing: I have never prepared a meal featuring zucchini blossoms. I’ve seen them around, you know, attached to the long delicious body of summer squash, but it never occurred to me to actually purchase and eat them. I mean, I’ve eaten live termites before trying zucchini blossoms. Ridiculous.
While in NYC recently, my lovely friend and colleague prepared a quick frittata using whole zucchini blossoms and feta cheese. We had picked up the blossoms the day before at a local farmers’ market and I was excited to try them. The frittata was simple but naturally beautiful and delicious. Just like that, I was hooked.
There are a ton of recipes out there on how to beer batter and fry the blossoms (meh), but I really love the idea of adding them to omelets, frittata and other egg-y dishes (in general, you can add anything you want to an egg dish). If you are really interested in a batter-type recipe, I would recommend spicing up some coconut flour and using egg to create a batter for the blossoms. Over medium heat, you can use the stove-top to fry them in coconut oil and/or butter, or bake them in the oven at 350 until crispy.
Some raw squash blossom recipe ideas that I like include stuffing them with a mixture of avocado and nuts, cheese, or pate, and creating a salad with the blossoms.
Squash blossoms have an incredibly short shelf life so remember to use them immediately! 🙂
Have you ever tried squash blossoms? If so, what is your favorite way to prepare and eat them?