Squash Blossoms

I remember loving sage leaves, lightly floured and fried in olive oil at a Slow Food summer event years ago. I replicated the recipe and then began making it with squash blossoms and eventually created this summer squash blossom fritter recipe from the inspiration.

I’m not a fan of stuffing the delicate squash blossoms with cheese or proteins and frying, I prefer the lighter fritter and serve it with honey.

We love to grow zucchini, melons, pumpkins, gourds and squashes vertically on trellises in our garden. It’s spectacular!

Recipe

4 Tbsp AP flour

1 Tbsp baking powder

1 whole egg mix gently with a fork

1 Cup squash blossoms, torn

4 sprigs Basil leaf, torn fold in

tt Salt

tt Freshly ground black pepper

• sometimes I add grated parmesan cheese

Pan fry tablespoons of the batter in a Teflon pan (like making pancakes) with a very small amount of olive oil, flip when brown and serve immediately with local honey-yum!