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.
August 28th, 2011 at 12:30 pm
Wow, you got the better end of the trade. Mahi Mahi is not a local fish.
August 29th, 2011 at 1:20 am
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!
August 28th, 2011 at 4:31 pm
*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.