Fried Squash Blossoms

Right now is a good time to harvest, or pick up some squash blossoms from your local farmer's market. They are delicious and have a very delicate 'zucchini' flavor when fried. You can even toss them in a salad raw, they are so good. There are many recipes where you can stuff them with ricotta, goat cheese, herbs and spices. I like them plain, as it truly brings out the flavor of these flowers. I don't use any particular measurements for ingredients-- it depends on the qty. you are preparing which can be easily adjusted.

Fried Squash Blossoms

Ingredients

Squash blossoms
vegetable oil
panko (or cornmeal, or bread crumbs)
masa harina, or all purpose flour
salt, pepper, herbs
grated Parmesan cheese

1. Rinse and place the blossoms in a bowl of cold, salted water.
2. Prepare a mix of 50/50 masa harina and panko (Japanese bread crumbs).
3. To the mix add salt/pepper and any herbs of your choice--I like Italian.
4. Whisk one egg white, or more as needed in a small bowl.
5. Remove blossoms from the water, gently shake and rest on paper towel to dry.
6. heat oil in a skillet over med heat for lightly frying
7. Dip each flower into the egg, then the dry mixture coating completely before laying into the hot oil.
8. Cook each side until golden brown. Remove and lay on a paper towel for draining. Sprinkle with Parmesan.