Seasonal supper – fish, zukes, and squash blossoms

Mahi mahi from a fishing friend (traded for a jar of fresh salsa), minimally seasoned and seared in butter with a cold center. Zucchini and onions sauteed with basil; squash blossoms stuffed with cheddar and tomatillos and fried in buttermilk batter.

Homegrown: squash blossoms, tomatillos, eggs, onions, basil. Traded: fish for salsa. Staples: oil, flour. Storebought: zukes, cheese.

Josh has told me before that he doesn’t enjoy fried squash blossoms – but this recipe he asked me to make again. What’s not to love about a delicately crunchy blossom filled with cheese and tangy tomatillo?

Fried squash blossoms (this made about 10-12 for us).

  • about 1/2 pound male squash blossoms, washed and pistils removed
  • 1/2 cup grated cheddar cheese
  • 2 large tomatillos, minced fine
  • 1 clove crushed garlic
  • 1/2 tsp flour
  • 1 cup buttermilk
  • 1 cup flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 tsp chile powder

Heat a couple tablespoons butter in a large skillet over medium-low heat. Toss the cheddar, tomatillos, flour, garlic, chile, and flour in a small bowl; stuff about a tablespoon or less into each flower. Mix the batter ingredients together; it should be fairly thick. Roll each stuffed flower in the batter and set them into the hot butter; fry a couple minutes on each side until golden and serve immediately.

3 Responses to “Seasonal supper – fish, zukes, and squash blossoms”

  1. Mrs. Brent Parker Says:

    Wow, you got the better end of the trade. Mahi Mahi is not a local fish.

  2. diana Says:

    Hm, Mrs. Brent, I wonder. Because the woman I got it from works with Fish and Game, and she got it from the fishermen tallying up their catch for that day. Maybe they are seasonally in the area?

    Amber: soooo gooooood! :)

  3. Amber Says:

    *gasp* *slobbers at the squash blossoms* Want! I came on to check how your weather was, but now I’m lusting for squash reproductive parts.

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