Last month I posted a recipe on the versatile courgette. But, what I neglected to mention is it’s delectable flower! We had a busy Kilrush Farmers Market yesterday and we planned a “Kilrush Farmers Market Celebration for July 30. More on that later. So, I was tired when I returned home and wanted a simple way to cook these blossoms as they wilt very fast. They are an edible flower that can be consumed raw or cooked, delicious in their simplicity added to a salad, stuffed, steamed or in a stir fry. I decided to batter them tempura style. So, here’s how:
Squash Blossoms – gluten and dairy free Detach flower from courgette. You can eat the whole thing, no need to remove pistil or stamen. Gently wash and pat dry. Beat 1 egg and 1/4 cup plain white flour or, if you’re gluten free, use a gf flour mix, salt, pepper, and fresh herbs of your choice but nothing that will overpower the subtle taste. I used basil, chop fine and add to batter. Heat a good vegetable oil ( I used sunflower), dredge flowers in batter and drop into oil. Cook until brown on both sides. These are wonderful just as is but I had a very light basil pesto from my recipe in Coming Home To Cook and ate with some fresh Irish raspberries and blueberries. A satisfying 
light snack, crunchy yet airy, full of beta carotene and Vitamin C.