My mom came over to visit and brought me a bunch of beautiful squash blossoms from her local farmers market. The best why to use these is to stuff them and fry in oil till crisp and golden. I would love to do a potato-salt cod filling, but I trip to the Molinari deli in North beach for the salt cod is not going to happen today, instead I will do a simple herb rice and cheese filling. Lightly dust with flour and fry in hot oil till golden, drain on paper towels. I did a roasted organic cherry tomato sauce with just olive oil and salt. You will only find squash blossoms in the summer season and at your local farmers markets, buy them now if you can find them, they will only be around for a little while longer.
12 fresh squash blossoms
1/2 cup white rice
1/2 cup fresh chopped herbs (parsley, thyme)
2 clove garlic chopped
1/2 small onion diced
1 cup diced cheese ( I used feta)
1 cup vegetable or chicken stock
2 cups trans fat free vegetable oil for frying
1. Saute the onion and garlic in olive oil, add the rice.
2. Continue to cook the rice for a few minutes, add the stock
3. Cover and simmer till done (about 15 minutes) allow to cool, add cheese and herbs, mix well, taste for proper seasoning and adjust if necessary.
4. Wipe each blossom with a damp towel to clean, check inside for bugs.
5. Place a heaping tablespoon of the rice mixture in each blossom.
6. Dust with all purpose flour and carefully place in the preheated vegetable oil (325F)
7. Fry till golden brown and carefully remove with tongs then drain on paper towels.