Farmer’s Market Basket Sunday’s Menu- Fried Squash Blossoms

I am so lucky to have the Dupont Circle Farmer’s Market every Sunday morning- year round! Farmer’s markets just make me feel soooooo good! Knowing where my food is coming from and knowing I’m supporting the local economy is great and all but- the best part is just how absolutely delicious the food I get from the market is!! And when I go, my imagination goes wild! I start getting very creative and whipping up recipes and huge extravagant dinner party meals in my head. So I figured it would be a great thing to share some of these market dinner recipes with you!! This will hopefully be the first of many posts because I love doing it, and when you are eating fresh and local foods, it’s not hard to make them look and taste good with out much fuss! Luckily, my favorite time to go is in the summer when there are fruits, veggies, and flowers galore! Here we go!

The last few weeks they have had squash blossoms at the market.This is awesome for many reasons. One is because you don’t see these in the groccerie store….like ever…Two is because the one and only time I’ve had squash blossoms was in a little town on the west coast of Italy- and if that’s not a great memory to bring back then I don’t know what is.

So inspired by the squash blossoms, I decided to fry them up one week, and then to test another recipe stuffing them with cheese, the next…

Fried Squash Blossoms:

Ingredients:

  1.  12 Squash Blossoms
  2. 1 1/2 c. Corn Starch
  3. roughly 1 c. milk or more depending
  4. 1 tbs garlic powder
  5. 1tbs salt & 1tbs pepper for seasoning
  6. enough olive oil to cover the bottom of your pan about an 8th of an inch
  7. Sea salt crystals for post fry.

To Create:

  1. Mix the corn starch with the salt, pepper and garlic powder in a bowl.
  2. Pour the milk into the bowl, stir in just enough to slightly dissolve the corn starch and create a thick milky liquid
  3. Stuff the blossoms individually with the cheese mixture
  4. Pour the olive oil in the pan and turn on the heat.
  5. Have a clean plate with a paper towel on it ready to place the cooked blossoms on when they are done.
  6. Once the oil is hot, start dipping the squash blossoms into the bowl of starch and milk- being sure to coat the blossom fully- then put the blossom into the pan. You can do a dip and place- dipping each blossom and then placing it into the pan one by one.
  7. Once one side of the blossoms are brown, turn them over to brown the other side.
  8. Once the blossoms are  done cooking (fully brown) then take them out of the pan and place on the plate with the paper towel.
  9. When all the blossoms are on the plate, sprinkle some sea salt over all of them for extra seasoning.
  10. Place them on a serving plate, and they are good to go!

 

Cheese Stuffed Fried Squash Blossoms:

Ingredients:

  1.  12 Squash Blossoms
  2. 1 1/2 c. Corn Starch
  3. roughly 1 c. milk or more depending
  4. 1 tbs garlic powder
  5. 1tbs salt & 1tbs pepper for seasoning
  6. cheese
  7. enough olive oil to cover the bottom of your pan about an 8th of an inch
  8. Sea salt crystals for post fry.

To Create:

  1. Mix the corn starch with the salt, pepper and garlic powder in a bowl.
  2. Pour the milk into the bowl, stir in just enough to slightly dissolve the corn starch and create a thick milky liquid
  3. Pour the olive oil in the pan and turn on the heat.
  4. Have a clean plate with a paper towel on it ready to place the cooked blossoms on when they are done.
  5. Once the oil is hot, start dipping the squash blossoms into the bowl of starch and milk- being sure to coat the blossom fully- then put the blossom into the pan. You can do a dip and place- dipping each blossom and then placing it into the pan one by one.
  6. Once one side of the blossoms are brown, turn them over to brown the other side.
  7. Once the blossoms are  done cooking (fully brown) then take them out of the pan and place on the plate with the paper towel.
  8. When all the blossoms are on the plate, sprinkle some sea salt over all of them for extra seasoning.
  9. Place them on a serving plate, and they are good to go!
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