Fresh squash blossoms picked the morning they open (On the Vineyard there are two reasons to harvest blossoms early – the second being the urgent need pick them before the deer do!) and stored in the refrigerator up to two days only. Female blossoms are preferred as they have delicate tiny squash attached – an added treat – as they are the sweetest when they are new...
Chopped fresh garden herbs such as dill, basil or mint
1 shallot finely chopped and sautéed in butter until soft
A mild cheese such as chevre, ricotta, or shredded mozzarella
Salt and pepper to taste
Eggs
Flour
Oil
Combine the freshly chopped garden herbs, chopped shallot, cheese, and salt and pepper...
Carefully stuff the mixture into the center of the blossom (or use a pastry bag). Beat the eggs in a shallow bowl and carefully roll the stuffed blossoms in the beaten egg. Lightly dust with flour and gently slip the blossom into a skillet with hot oil, cooking one or two minutes per side only. Place them on paper towels. Serve immediately.
- Recipe courtesy of Roger Verger/NE