Squash Blossom Time!

On Thursday, we ate our first squash for the year, and it was delicious! To start squash season off right, Jay surprised me with squash blossoms this morning. And so, supper tonight featured fried squash blossoms.

For our squash blossoms, we use a basic tempura batter. Tempura batter is super-easy:

1. Beat one egg in a bowl. 
2. Add 1 cup ice water in the bowl. Be sure to use very cold water. 
3. Add 1 cup sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.

For the filling, I use a mixture of cheeses (for 12 blossoms):

• 1 1/2 oz cream cheese
• 1 tablespoon sour cream
• 3 oz shredded cheese (I use Wiebe's Garden Vegetable Cheese, from our RVP)
• 2 tablespoons parmesan cheese
• 1 egg yolk

Beat that together until smooth.

Now to prepare the squash blossoms. To be great, squash blossoms need to be picked first thing in the morning. Then, when you are ready to prepare them, remove the inner portion of the blossom and the spikes on the flower themselves.  Rinse gently with cold water.

Spoon 1 teaspoon of filling in each blossom. Twirl the tips of the petals gently to make a pocket. Dredge through the tempura batter. Fry 4-5 minutes in a 1/4 inch of oil, preheated in a large skillet, turning halfway through. You want the blossoms to be golden and crispy.

It may seem like a lot of work, but it only takes about 20 minutes, start to finish. And, it they are so delicious, with the rich cheese filling and dainty batter shell. And what a great way to use a blossom!

Squash Blossom Time!