A very good friend of mine, Miss Nicole, wrote a Facebook post the other day asking for recipes for male squash blossoms. I was intrigued, for I have never made such a dish. After many comments back and forth, she decided to go forward with a gluten-free batter. She adapted her recipe here, from Gastronomical Sovereignty.
These are what male squash blossoms look like straight from the garden, and in the pre-cook stage.
She also added some fresh basil – again, straight from her garden. And if you buy herbs at the store, you can certainly tell the difference between hers and the store-bought variety – the leaves and plump and vibrant green!
She mixed up her gluten-free ingredients (rice flour, cornstarch, an egg and seltzer water). For precise measurements, please refer to the recipe. Nicole did not make the drizzle – nor did she dredge the blossoms first, and she states that the batter stuck just fine 🙂
She cooked them until they became a beautiful golden jewel. She did not salt them until she took them straight out of the pan. She says she does not always follow a recipe so perfectly, but as we can tell here … she did a fantastic job (in her own right) in cooking up some delicious fare! So while the recipe above is a great reference, this one from Nicole was slightly modified from the original version.
I hope you enjoy Nicole’s version of Squash Blossoms. I appreciate her sharing it with all of us, as this is something I don’t think a lot of us have tried – much less cooked.
A special “Thank You” to Mrs. Nicole Mott –
A caring mother, wife, and treasured friend.