Mary Sheehan Coming Home To Cook

July 10, 2009

Squash Blossoms

Filed under: home base,Recipes — admin @ 8:17 am

ennis-boys-002Last 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 squash-blossoms-003 light snack, crunchy yet airy,  full of beta carotene and Vitamin C.


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