Each year, Mom and Dad raised a huge garden. Many of the foods I now absolutely love had not been eaten before then! I think I've said before, my Mom was NOT a gourmet chef. And at times, the foods she made were sadly slipped to the dogs outside, or into the garbage, without ever saying so to Mom. However, that being said, there were a few foods my Mom was stellar at. And this recipe was one of those!
Fried squash blossoms.
I know! Who'd have thought you could eat the things, right? But don't knock it till you've tried it!
Unfortunately, if you don't have a garden, you may never know how good this delicacy really is! And chances are, if you know someone who does have a garden and is raising squash, they won't share the blossoms with you, because this is from whence comes the squash!
BUT, if you do have a garden, and you feel that you can spare a few dozen squash, then pick those blossoms and give this a try!
You will need 2 - 4 dozen yellow squash blossoms
1-1/2 cup all-purpose flour
1 egg, beaten
1/2 - 3/4 cup milk
enough cooking oil to allow about 1/2-inch cooking in your favorite cast iron skillet
salt and pepper to taste
Wash your blossoms under running cold water, and dry by patting with a paper towel.
Mix the flour, egg and milk in a medium mixing bowl.
Heat the oil in your skillet over medium heat.
Dip the blossoms, one at a time in the batter mixture. [You can adjust the batter with more or less milk to a batter consistency you like. This isn't rocket science!]
Drop into the oil, and fry, turning after about 1-1/2 minutes, until golden brown.
Place on a paper towel to drain excess oil. Serve plain, or you can make a dipping sauce if you like. [You decide what kind of sauce you'd like best. I prefer a honey mustard sauce, but that is person preference. I also like them plain!]