It’s been a rainy summer, and one of the coolest on record, but our gardens are looking great. Typically by August you have eaten all the squash and zucchini you can stand and have given away as much as your friends will take. Some of you have even taken to midnight runs delivering bags of it to your neighbor’s porches. Here is a new idea on how to cut down on the total tonnage those six squash plants produce. Go out in the early morning with the dew and pick the largest and prettiest blooms (after you try this recipe you will be after the neighbors’ blooms) Hold the blooms in your refrigerator or in a bowl of cool water until you are ready to prepare your Zucchina. Careful sometimes the bees beat you to the blooms so in picking make sure you leave our industrious friends to do their work outside.
Our feature spice to go with blossoms is Paprika, its not the star of the show, but it adds a nice smoky hint to the finished products. These delicate appetizers will start your meal off right.
18 Squash or Zucchini Blossoms
Stuffing
8 oz Goat cheese
3 Tbs of Cream to soften the goat cheese
3 Tbs Parmesan
¼ Tsp Sea Salt
Pepper to taste
Egg Wash – Blend vigorously
1 egg white
2 Tbs Water
½ Tsp Paprika
Panko Bread Crumbs
½ inch hot oil in a skillet
Mix the stuffing ingredients all together and pipe into the squash/ zucchini blossoms. You can use a ziplock bag with the corner cut off if you don’t have a pastry bag.
Once stuffed dip the blossoms in the egg wash the roll in the bread crumb. Fry them in the oil turning gently as they turn slightly brown.
Serve hot.
We fixed these at the Mt. Holly farmers market and I have had so many requests for them since that I almost need an endless supply of blooms. You will too; you may even find a way to help your neighbors with their squash or zucchini supply.
Ciao – Glenn and Glenn
