I love this time of year. It is warm enough in the mornings to walk out to the backyard barefoot and fancy free without getting a chill. I take a morning cup of kvass and poke around my garden in the stillness of the AM. Even if I only have 10 or 15 minutes to do this, it makes my whole day better.
I love summer squash, but I may love squash blossoms even more. It doesn’t get much more romantic than eating flowers. Also, each time I realize that there are more ways to discard less plant or animal food, the inner sustainable system loving me is over-joyed.
I was first introduced to stuffed squash blossoms in Italy. Fiori di zucca was whispered to me as they were served. I thought the waiter was coming on to me but, it was better than that… he was serving me appetizers made in heaven.
The delicately sweet outer crispiness of the blossom paired with the soft rich savory center is a natural “mmmm” inducer. They are delicious dipped in anything but, my favorite is a simple tomato sauce. They are beautiful for brunch when you have a few guests to wow or a lovely treat for yourself at home. Best of all, squash blossoms are inexpensive, easy to prepare and a delight to eat. Eat pretty. Get Real. Be Well.
Stuffed Squash Blossom Ingredients
- 1 cup whole-milk yogurt, strained*
- 1 large egg yolk, preferably from hens raised on pasture
- 1 egg white, preferably from hens raised on pasture
- 1/4 cup finely chopped basil
- 2/3 cup grated Parmigiano-Reggiano, divided
- 12 to 16 large zucchini squash blossoms
- 1/2 cup arrowroot
- 1/2 cup chilled seltzer or club soda
- 1 cup coconut oil and 1 cup bacon drippings for frying**
- unrefined sea salt – find it here
- lemon pepper – find it here
Stuffed Squash Blossom Method
- Mince fresh basil.
- Take care to remove the pistel from each blossom.
- Separate the egg yolk and white. Place each in a separate bowl.
- Beat the egg yolk and combine completely with yogurt, 1/3 cup parmesan, basil, a pinch each of unrefined sea salt and 2 pinches lemon pepper.
- Carefully stuff each delicate squash blossom with 1 tablespoon of the yogurt mixture – (this is the step pictured in the top photo).
- Twist the ends of each blossom to seal off the filling.
- Whisk arrowroot, 1/3 cup parmesan, 1/8 teaspoon each of unrefined sea salt and pepper, egg white and seltzer.
- Heat 1/2 inch oil/fat mixture to 375°F in a heavy skillet.
- Dip blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden (1 to 2 minutes).
- Transfer each blossom to paper towels to drain.
- Coat and fry remaining blossoms. (Bring frying fat back to 375°F between batches.)
- Season to taste with unrefined sea salt. Serve with your choice of dipping sauce.
Active Time: 20 minutes
*Check out the “method” section of this Real Food Devotee Recipe to see how to strain your yogurt. I make my own yogurt and you might too but, if you don’t, use this great recipe or pick up a lovely brand like Traders Point or Straus. Both brands that make their yogurt from milk of cows raised on pasture.
**Feel free to substitute will ALL coconut oil
This post can be seen at the following blog carnivals: Weekend Gourmet, Seasonal Celebration Sunday, Fresh Bites Friday and Friday Food Flicks. Hop on over to check out some other posts you may enjoy!
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.