fried squash blossoms
I am a fan of flor de pretty-much-anything: agua de flor de Jamaica, NYC Peruvian-Chinese restaurant Flor de Mayo, the Italian fior di latte, and of course, flor de calabaza. These are squash blossoms picked from summer or winter squash that are eaten before they open up completely. They have a delicately squash-y, sweet, slightly leafy flavor. One classic way to prepare them is fried, with a simple coating of eggs and flour.
To make it: Carefully wash about squash blossoms and remove the calyces/sepals (the little green things sticking out at the base of the flower), and stamens/pistils (the flower’s reproductive organs). Pat them dry. Optional step: stuff each one with a small spoonful of ricotta, goat cheese, or a little piece of mozzarella. Lightly dredge each flower in flour, then beaten egg (I used 1 egg for 15 blossoms and there was extra), then a separate coating of flour that has been seasoned with salt and pepper. Shallow-fry in a pan of hot oil for a couple minutes on each side, until golden brown. Remove and drain on paper towels, and season with an additional sprinkling of salt. Devour immediately. You can even dip them in tomato sauce.
You can also saute squash blossoms and tuck them into corn tortillas (to make tacos or quesadillas) or drape them over risotto, but I’m too hooked on frying them to try either of these options.
