One of our favorite summer foods to eat is squash blossoms. We wait for those bright yellow flowers to bloom on our squash plants every year in anticipation of that hot, crunchy, gooey, salty goodness that they create when stuffed and fried and put on a plate. This year my seven year old has become the official squash blossom queen, making them all by herself. I just have to be there to make sure she doesn't pick every blossom off the plant. We still want a few squash too, although I think the flower has beet out the fruit this time. When picking flowers, pick the males and not the females so you still get all the squash on your plants too. You can tell the males by looking at the base of the flower where it attaches to the plant. Instead of a small fruit at they base developing, male flowers will have a long skinny stem. Leave a few male to fertilize the female flowers. Better yet, just take a q-tip and fertilize them yourself before you cook all the male flowers up for breakfast.
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Jetta's Stuffed Cheesy Squash Blossoms
1. After picking the blossoms, pull out the stamen and make sure no ants are living in the blossom. If so, just relocate them. :) Next, whip up eggs, salt and pepper in one bowl and on a plate put some gluten free flour, salt, and pepper.
2. Fill blossom with cheddar cheese (or your families favorite cheese)
3. Dip in egg bath
4. Dip in flour mixture
5. Place in butter -olive oil mix in hot pan.
6. Wash hands
7. Fry on medium heat until golden brown on both sides.
7. Serve hot with a sprinkle of sea salt.
8. Enjoy!
9. Share!
this makes me very happy
