This summer, I finally decided to tackle something that I have been either too busy, or too afraid to tackle: My very own garden. I know it sounds silly, but I have dreamed of growing my own food for some time now. I have to say, it has certainly been a learning experience. What to grow, and how to grow it, and how to protect it from the environment around it is still something I am learning, and probably will be for seasons to come.
One thing my garden has been very bountiful in giving me is squash blossoms. While my plants are hit or miss, and have produced some delicious summer squash varieties, I think my favorite thing to collect are the beautiful, golden–yellow flowers that are delicious and earthy in every way.
This is one of my favorite ways to enjoy the blossoms: stuffed with fresh cheese and deep–fried, lightly salted, and eaten with sparkling wine.
Deep Fried Squash Blossoms
6-12 squash blossoms
2 C vegetable or other neutral, high heat oil
For the filling:
1 C ricotta (I used goat’s milk, but cow’s milk is also perfect)
2 Tbsp heavy cream
1 tbsp chopped chives
zest of 1 lemon
lemon juice, salt, pepper to taste
For the batter:
6 oz AP flour
3 tbsp cornstarch
1 tbsp salt
200 ml seltzer water
Heat oil in a small saucepan over medium heat, until bubbling, around 350 degrees F.
Whisk ingredients for batter together and set aside
mix filling ingredients, mixing together until a smooth paste forms. fill into a pastry bag, or a ziplock bag. Cut the tip off the pastry bag or a corner off the ziplock bag, so you are able to pipe the filling into the blossom. Try not to overfill, and close each petal around the filling so it forms a nice little pocket.
Drop each blossom into the batter and directly into the hot oil, frying only a few at a time, about 3 minutes per side. Drain on paper towels, sprinkle with salt, and enjoy!
This is an amazing summer treat!