Wednesday, 19 June 2013

Squash Blossom Fritters

This week the zucchinis all put out a flush of blossoms. Close examination showed that they were all male blossoms. This is pretty typical; plants with monoecious flowers often do this. Since there weren't any female flowers to be fertilized, I felt free to pick them and eat them. They were a little tattier when I got them than was ideal for leaving them whole and stuffing them, so I chopped them up and put them in fritters. Mmm, delicious!

Today I see a few female blossoms are opening up; plenty more male blossoms coming along too.  Zucchini are on the horizon!

2 to 4 servings  (6 to 8 fritters)
20 minutes prep time


1/4 cup flour
1/8 teaspoon salt
fresh black pepper to taste
1/4 teaspoon baking powder
2 tablespoons minced fresh chives, parsley or basil
16 large zucchini or squash blossoms
1 large egg

1/4 cup cottage cheese
1 or 2 tablespoons finely grated Parmesan cheese

1/4 cup mild vegetable oil to fry

Mix the flour, salt, pepper and baking powder in a small mixing bowl.

Wash and pick over the chives, and mince them. Wash the zucchini blossoms. Remove the stamens and discard them, as well as pinching off any stem ends. Chop them roughly.

Mix together the egg and the cheeses, and mix them into the flour along with the chives and chopped zucchini blossoms.

Heat the oil in a heavy medium sized skillet, and spoon out little rounds of the batter. Cook like pancakes until nicely browned on each side. Serve at once.

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