The blooms need to be picked at about 5pm the day before they bloom. This will yield the largest flower – the better for stuffing. The flowers open up first thing in the morning, and close after about 2 hours. Once they’ve opened, they rot pretty quickly. But if you catch them before they open, they will last about 3 days in the refrigerator.
Given that, I started harvesting 3 days out for a dinner party on Tuesday. I yielded about 18 blooms, enough for a generous appetizer.
Stuffed-Fried Squash Blossoms with Roasted Tomatoes
¾ cup fresh ricotta cheese
¼ cup fresh grated parmesan cheese
1 tbs. fresh basil
1 tsp fresh lemon juice
Salt and pepper to taste
½ carrot, peeled and diced
½ celery stalk, diced
½ onion, diced
1 tbs. butter
2 cups chopped tomatoes
½ cup white wine
½ cup parmesan cheese
Salt and pepper to taste
½ cup flour
½ cup corn starch
1 tsp. salt
1 egg
½ cup ice cold soda water
1 cup plain oil
Labels: recipes, squash, urban gardener
----- COMMENT: AUTHOR: Lydia (The Perfect Pantry) DATE:8/09/2008 11:00:00 PM Great tip about what time of day to harvest -- I'll pass this along to my squash-growing friends. ----- COMMENT: AUTHOR: DATE:8/15/2008 02:01:00 PM Fried squash blossoms are one of life's great joys, for sure. ----- COMMENT: AUTHOR: Julia DATE:8/16/2008 09:26:00 AM They sure are, Sally! What's your favorite stuffing? ----- --------