SQUASH BLOSSOMS FOR BREAKFAST!

Posted: July 25, 2017 in breakfast, Food, frying, garden, Recipes
Tags: , , ,

I grow several varieties of squash and pumpkins in my garden every year, so I’ve got an overload of blossoms. But it was only recently, after my daughter had a taste of fried squash blossoms at a favorite restaurant, Plum Point Bistro in Saunderstown, RI, did she start asking me to prepare them at home.

At the restaurant, we were served a savory version, the blossoms stuffed with ricotta cheese, lightly battered, fried and served with a delicious tomato sauce.

At home, we went for a sweeter version for breakfast, using gluten-free pancake mix as the base, experimenting with two fillings: raspberry preserves or strawberry cream cheese.

Because we need to keep things gluten-free in our home, I simply followed the directions on the box of pancake mix, using fat-free milk instead of whole milk and a little less of the dry ingredients to make the batter thinner than I would use for regular pancakes. I use King Arthur Gluten-Free Pancake Mix, which requires adding an egg and melted butter to make a smooth, slightly sweet batter. I set that aside and let it rest for a few minutes.

Next, it’s off to the garden to snip a handful of squash blossoms. I prefer the ones that are open. They’re easier to stuff, but it’s also easier to spot the little critters that like to make themselves comfortable inside. I carefully snip the blossoms off the plant, then give them a light shake, which is enough to convince the bugs inside to fly out. It’s pretty cool to find a happy bee inside every blossom that I snip.

 

 

Other than making sure all foreign particles (and insects) have been removed from the blossoms, no other preparation is needed. I snip the stems right up to the blossom, and they’re ready to be stuffed.

 

Blossoms stuffed with strawberry cream cheese and the fantastic raspberry preserves from Briermere Farms on the North Fork of Long Island!

 

 

I heat a few inches of olive oil in a pan, then start the process: I stuff the blossoms, closing the flower petals around the stuffing, then carefully dip them in the pancake batter, and release them gently into the oil, flipping them as they fry, until they’re golden in color.

 

 

I drain them on paper towels, dust them with powdered sugar, and they’re ready to be enjoyed.

 

 

 

 

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