Gardening is a journey of experiment and discovery. This is the first year that I have attempted gardening and with mixed success so far, hah! But I have several fruits, vegetables and flowers that are looking pretty great!
My landlord had both zucchini and yellow squash planted last year that grew very well and were very abundant plants. In the beginning of the season for summer squash, I get terribly excited and eat the heck out of ’em for about a week straight and then…I don’t want to have to see them for another year. I always overload myself too fast! To avoid having to force myself to eat through the whole season this year, I didn’t plant any squash and wouldn’t ya know it! One popped up that has very quickly been dominating any and all available space left in the plot!
But I have to say, I am so glad it joined us because it has been producing so many perfect and beautiful flowers! The flowers are mild and delicious and are probably most famously prepared stuffed with cheese and deep fried but they are equally as delicious sliced up and tossed into pasta, folded into an omelette or stuffed into a quesadilla with melty, stringy Oaxaca cheese as they like to do in Mexico.
I chose to indulge in the “cheese stuffed and deep fried” preparation and it did not disappoint. If you have trouble finding squash blossoms readily available, ask a farmer friend!
Boursin Stuffed Squash Blossoms with Herbed Yogurt
- 4 squash blossoms, rinsed free of ants and other dirt and debris
- 2 ounces Garlic and Herb Boursin cheese (about half of a wheel)
- 3/4 cup all purpose flour
- 1/4 cup buttermilk
- 1 tsp Aleppo pepper
- 1/2 tsp crushed fennel seed
- salt and pepper
- Vegetable Oil
In a large cast iron skillet, add enough vegetable oil so that it comes about halfway up the sides of the pan. Place over medium high heat.
To prepare the batter, whisk the flour, buttermilk, Aleppo pepper, fennel and a big pinch of salt and pepper together in a bowl. It should be about the consistency of pancake batter.
Gently open each blossom to expose the center cavity. Using your fingers, stuff each blossom with about a tablespoons worth of Boursin cheese. It will be a messy process but worth it! Once stuffed, pinch each flower shut over the cheese to “seal” it as much is possible.
Drop each blossom into the batter and coat thoroughly. To test the oil to see if it is hot enough, drip a bit of batter into it and if it begins to fry instantly, you’re good to go! Lay each blossom *carefully* away from you into the skillet. When golden brown on one side, flip and continue to fry until golden brown on the other. Remove to a paper towel lined plate and immediately season with salt.
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup greek yogurt
- 1 garlic clove, grated on a microplane
- 8-10 chives, minced
- 3 sprigs dill, leaves picked
- 3 sprigs cilantro, leaves picked
- 4-5 large basil leaves, sliced
- salt and pepper
Combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning as necessary.
Add some of the yogurt onto the bottom of a plate and lay the fried blossoms on top. Garnish with a bit more dill and enjoy!