Just looking at a fresh squash flower invokes the feeling of summer. You can usually find them at farmers’ markets or better grocers during the warm months. If you plan on harvesting your own, do keep in mind that if you pick too many female flowers, your squash crop will not mature normally. Male blossoms are larger and grow at the end of thinner stems, they can also be picked without damaging the crops production. The female blossoms form at the end of buds that are attached to the squash itself. When shopping, look for bright, healthy specimens that don’t appear wilted or days old. Squash blossoms are extremely perishable, and once picked, last only a couple of days at most. To store them, I brush off any insects or dirt and place them single file into a Ziploc bag with a paper towel inside to absorb moisture. As far as preparation, it could not be much easier. Cut the stems to the base, and if they’re there, carefully remove the stringy sepals and stamens from the center, gently rinse in cold water, lightly shake moisture from the blossom, and dry on a towel.

There are endless recipes and variations for the use of blossoms, many rooted in Mexican and Italian cooking. It may be hard to resist filling these delicate blooms with something like ricotta before frying, but lightly coating and frying them plain allows the true flavor to shine. That flavor is fresh and earthy, hinting at zucchini. Not implying that stuffed squash blossom isn’t worth the effort - you can use ricotta, chèvre, basil leaves and mozzarella, even tofu (at your own vegan risk). The blossoms could also be fantastic raw in salads, or prepared in pasta or pizzas. This simple, crunchy version works nicely as an appetizer (you may want to include a light dipping sauce), or garnish for pasta and soups.

I’m not including exact measurements for this recipe, as it is dependent on how many blossoms you use and is very easily customized.

Fried Squash Blossoms

squash blossoms
vegetable oil
egg white
panko or breadcrumbs
masa harina or all-purpose flour
salt, pepper, dry herbs
grated parmesan cheese

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Rinse and then place the blossoms in a bowl of cold, salted water.

Prepare a mix of 50/50 panko (course Japanese bread crumbs) and flour, preferably masa harina (a finely ground, Mexican corn flour that sticks well and imparts a light flavor).

To the dry mix, add salt, pepper, and any herbs or spices of your choice (I used basil and oregano).

Whisk one egg white (or more, as needed) in a bowl.

Remove blossoms from water, gently shake, and lay on paper towel to dry.

Heat oil in a skillet over medium heat until it reaches light frying temperature, which can be tested with a little piece of blossom.

Dip each blossom in the egg white and then the dry mixture until coated, lay into skillet and allow to fry until golden brown, turn to fry the other side, transfer to layered paper towels on a plate to drain.

Sprinkle still warm blossoms with parmesan cheese and serve.