Squash blossoms seduce the palate, senses

(Stuffed and fried, squash blossoms are a culinary treat in summer)

One of the culinary delicacies of summer is a simple bloom that heralds the season of fresh squash. Squash blossoms — lightly sauteed in an herby omelet, gently stuffed with piquant cheese and fried, or floating in a vessel of soup — these perennial favorites are worth winter’s wait.

(If you have enough to spare, pick some of the female flowers with tiny squash attached)

Had I the room, I would plant an entire field of courgettes, which are any member of the species Curcurbita pepo, which includes yellow and green zucchini. The flowers of pumpkins and other winter squash can be eaten as well. These luscious yellow blooms signal the start of the squash season for backyard gardeners and are a gastronomic treat, but you have to act swiftly to enjoy them.

Many fellow bloggers are reveling in this seasonal treat. Claudia over at Journey of an Italian Cook has been waxing poetic about these blooms. Check out her offering this year and her many uses for the extra ricotta filling.

(Yellow and green zucchini plants are taking off in the garden)

If you don’t grow your own squash, look to your local farmers market, which often sells bunches of them this time of year. Both the male and female flowers can be used in recipes, but if you grow them, use some of the female flowers with nascent, tender squash attached. Not only will you get the subtle flavor of the bloom, but the squash is at its most succulent when young.

(Keep the filling on the dry side before stuffing the blossoms)

Pick the blossoms in the morning when they are open, enticing bees (and gardeners) to come in for a closer look. After picking, inspect the blooms for insects and handle them with care. The tender flowers easily bruise and tear.

(A female flower glows in the early morning light on a yellow zucchini plant)

Pick off the stamen on the male flowers, which grow on long stems, and the pistils on the females, then pluck off the sepals, the green whorls at the base of the bloom. Use the blossoms as soon as you can, or gently wipe them clean and store in a paper towel-lined container for no more than a day or two.

The following recipe is one of my favorite ways to cook squash blossoms. Fried and stuffed with a mixture of gorgonzola and fresh mozzarella, this dish is likely to seduce those who come to your table for a summer repast.

Serve the fried blossoms on top of your favorite pasta dish for a satisfying meal. I used some fresh peas and garlic scape pesto for the pasta sauce.

Stuffed Squash Blossoms

1. 6 squash blossoms, preferably with tiny zucchini attached
2. 1 egg
3. 3 tablespoons milk
4. 3/4 cup white flour
5. 3/4 cup breadcrumbs
6. Salt, pepper to taste
7. Fresh parsley, chopped
8. ¼ cup domestic gorgonzola, crumbled
9. ¼ cup grated mozzarella
10. Peanut or vegetable oil for frying

• Mix together the two cheeses and add a sprinkling of chopped parsley. Set aside.
• Snap off the pistils and stamens on the flowers; gently rinse them and pat dry.
• Mix together the egg, milk, some of the parsley and season the mixture with salt and pepper.
• Place the white flour in a plate and the breadcrumbs in a second plate.
• Gently stuff the blossoms with the cheese mixture and fold the petals around it.
• Dredge the blossoms in the white flour, then the egg, then the breadcrumbs.
• Repeat until all the blossoms are coated.
• Heat to high about an inch of oil in a large skillet.
• Quickly, and gently, drop the blossoms in the oil and fry until golden brown.
• Drain on a paper bag.

Serve with bruschetta, salad or all by themselves for a delicious taste of summer.