I like to think the reason my zucchini and yellow squash is taking over the entire garden is because it was planted by an Italian (that would be me). Zucchini is Italian for sweetest and summer squash is known in Italy as the italian marrow.
Squash is a favorite of home gardeners due to its prolific growing nature and its versatility as a vegetable. You can pretty much use the varieties interchangeably in recipes.
The blossoms of squash are a delightful edible flower. Don't be afraid!! They can be eaten raw or cooked and are high in potassium and vitamins B & K. Frying the flowers is known as fiori di zucca and I promise it's delicious.
Blossoms open in the morning and typically wilt within a few hours - very narrow window of usefulness. Pick them the evening before you think they will open. Wrap them in a moist paper towel and stick in the fridge. Use the next day.
***You may skip the stuffing, and simply batter and fry. The batter needs to be chilled for up to 30 mins beforehand.
Batter
1 cup flour
1/2 cup corn starch
1/2 teaspoon salt
1 cup skim chilled milk, beer or water
Stuffing
1/4 cup ricotta
1 garlic clove minced
1/4 teaspoon salt and pepper
2 tablespoons mushrooms, finely chopped
1 tablespoon fresh parsley minced
16 large squash blossoms washed
canola oil for frying
Prepare Batter: Sift together dry ingredients. Whisk in liquid until smooth. Cover and refrigerate for 30 minutes.
Prepare Stuffing: Combine ricotta, garlic, s&p, mushrooms and parsley in a bowl. Open blossoms and spoon 1/2 teaspoon of mixture in to center of each. Twist the top of each blossom to close. Refrigerate for 15 mins.
Pour oil into a skillet, 1/2 inch deep. heat over high until a small cube of bread dropped in turns golden within seconds. Briefly dip each blossom into batter and slip into oil. Cook about 3 mins. Drain on paper towels. Sprinkle with salt.
