Well it’s that time of the year again–time to stuff and savor the delicate sweetness of those squash blossoms. From the day we planted the seeds in the raised bed, I’ve been anticipating stuffing those lovely undimmed yellow flowers. I knew exactly what I wanted to stuff them with. I had a garbanzo bean (chickpea) and edamame salad on hand and my thinking was to puree it and stuff it into the blossoms. I guess it was kind of like squash blossoms stuffed with hummus. Now you may think eating flowers is not for you, but I guarantee you—once you’ve tasted these, you will devour them with happy delight, and you won’t stop at just one.
My chickpea salad. It contains chickpeas of course, edamame beans, chopped red onion, green bell pepper, tomatoes, celery, extra virgin olive oil, and mushrooms (just a few as I didn’t want the earthiness of the musrooms to dominate). Salt and fresh cracked black pepper to taste
Stuffed the blossoms with the puree, battered then fried till golden. The batter for the blossoms was just a simple batter made with one cup of flour, one cup of milk, and one egg. Alternatively you could roll them in flour, then dip into beaten eggs, and coat with bread crumbs for a liter blossom
Served with a puree of edamame beans. The edamame puree can be made by preparing one package of edamame beans as usual–by steaming or microwaving them for about 4 minutes then allowed to cool a bit. Add them to the food processor along with the juice of one lemon, 1/4 cup of water, and drizzle in extra virgin olive oil until the desired consistency is reached. Season with salt and pepper to taste
Or leave the batter off…just as good! Well, I must tell you that the ever so delicate flavor of squash blossoms is amazing! Betcha can’t eat just one. Actually a plate of these is all you need for a filling meal. However, I was doing some grilling that evening…
Now grab a plate, head out to the patio and enjoy this meal while watching the hummingbird