At about this time last year, I bought six squash blossoms for a dollar, and cooked them as per this post. They turned out great. This year, they cost 1 dollar for four. That’s shooting upwards faster than fuel, but hey.
This year, I’ve decided to re-invent them in a more lower-carb, Paleo or gluten-free manner. The recipe which follows is for six, since that’s about how many a small container size of goat cheese appear to fill.
6 squash blossoms, about 3-5 inches long, washed out
1 packet goat cheese, 4 ounces, (herbed or not, your discretion)
2 cloves of garlic, peeled and minced (less if your garlic tolerance is less)
1 small sereno pepper, de-seeded and finely minced (less if your heat tolerance is less)
1 small pastured egg
a quantity of almond meal, to coat
1 tablespoon coconut oil
salt and pepper to taste
Mix the cheese, sereno pepper, and garlic by hand.
Using a small spoon, stuff each squash blossom with the goat cheese mixture.
Beat the egg in a shallow bowl, and put the almond meal on a separate plate. Mix in salt and pepper to the meal, and spread this all out.
Put the oil in a skillet and heat to moderate high.
Dip the stuffed squash blossom in the egg, and coat.
Roll the blossom in the meal, to coat.
Place blossoms in skillet, turning occasionally. Allow to become a light golden brown before removing. About five minutes, but watch them. Let cool a little, then serve, still warm. Nice little appetizer.
When I picked them up this weekend, the sellers informed me that the male squash flowers grow on stalks, whereas the female flowers grow more by the leaves and the body of the plant. Unless you don’t want squash the vegetable to develop on your own plants, don’t pick the females — go for the males.
(I had enough egg and meal left over to make a tiny little pancake. Would probably have been good with a dot of either butter or maple syrup, had I been inclined.)