When I got home Sunday afternoon I found that my husband, when he went to pick up the CSA box Sunday morning was unable to resist the beautiful squash blossoms. This is the second week we've come away from the Farmer's Market with these lovely and fragile flowers, and each time we've tried a different stuffing.
Our first time around we did a sauteed mushroom filling consisting of finely chopped mushrooms with garlic, thyme, basil and white wine. Basically a French duxelles. Those were surprisingly delicious, though I admit at first I thought the mushrooms would be too strongly flavored for the squash blossoms.
Our second attempt used a recipe from Jamie Oliver and consisted of ricotta cheese (I used homemade), lemon zest, one small chili pepper minced, lemon zest, mint and Parmesan.
Both times the stuffed blossoms were dipped in a tempura style batter: flour, egg whites, baking powder, and cold water before being fried. Both were great, but the mushroom stuffing was the best.
|Mushroom stuffed Squash Blossoms|