Every summer I eat zucchini and zucchini blossoms from my garden. The flowers have always been a delicacy growing up in my house.
Fried Squash Blossoms
First, pick the blossoms. There are both male and female blossoms on the plant. The female blossoms have a small squash attached to them; the male blossoms do not. Once the squash is established, you can remove the blossoms and still eat plenty of squash. I make a tear from the outer edge of the flower down to the center of the blossom and pull it away. This way it will lay flat in the frying pan, and I always pick them when they are open in the morning. Wash them and keep them in the fridge till ready.
I heat the frying pan to around medium. I put oil in the pan, but just before I'm ready to use it, I'll add butter for flavor without burning.
I dip the squash blossoms in egg, then into a mixture of flower, grated parmesan cheese, salt, pepper, oregano, and basil to taste. Sometimes I've crushed Ritz crackers instead of flour. For anyone on a low carb diet, you could use soy powder or something.
Then put them in the frying pan till they are golden brown and flip them over. Serve right away. Delicious!
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