Market Stuffed Squash Blossoms
Photo: Sommer
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The most common preparation for squash blossoms is stuffing them. You can fill them with any flavorful concoction you choose, then simply twist the petals together and pan fry them! I like to dip them first in a thin, tempura-like batter, to keep all the filling from working its way out. This week I also found garlic scapes. They sound (and look) odd, but are actually just the stalks of the garlic bulb. Scapes have a milder garlic flavor and can be chopped up like a scallion. I decided to throw them in the filling, along with local goat cheese, and some of my enormous basil leaves. I served the squash blossoms over a salad of endive-frisee, arugula, and basil leaves, lightly dressed with lemon juice and olive oil. The result was divine! My husband said it might even be his favorite thing to eat--which is saying a lot, because it was a meat-free meal for a mid-western man!