We set off to the farmer's market this morning not sure if we would be able to acquire ourselves some of this often hard to fit ingredient. We were in luck, one man held our pot of gold, beautiful looking squash blossoms, alive with yellow and orange. Tonight...fried squash blossoms, from the Fine Cooking issue number 106.
None of us had ever tried squash blossoms. They were a bit of a pain to prepare, having to removed the stamen from each. The taste was nothing special. I have seen recipes before that call for you to stuff them with cheese, but these were simply battered and fried. The first bite gave you a hint of squash flavor, but then the taste was mostly of something fried. It could have been anything in batter.
Verdict: nice novelty, but we won't be seeking them out anytime soon.
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