Now that spring has arrived our garden is getting much fuller. I love the look of the huge summer squash and zucchini and the gorgeous blooms bring back memories of my childhood. I remember countless days when my dad would come in from working in the garden with gorgeous squash blossoms to fry up for a mid-morning snack. Now that we have our own garden I’ve carried on the tradition of snipping my male blossoms each morning to fry up for the family.
Male versus Female Blossoms
The actual flower of the zucchini and squash plant look pretty much identical (left). However, upon closer examination you can see the male blossom (bottom right) is on a regular stem whereas the female blossom (top right) has fruit right below it. This particular blossom will eventually be a beautiful yellow summer squash. Both the male and female blossoms and flowers are edible, however I only eat the male blossoms because we are wanting the vegetables later this summer. Occasionally you will find young, tender squash with the blossom still attached, but it is a difficult task to keep it all in tact for harvest.
Fried Squash or Zucchini Blossom Flowers Recipe
Harvest blossoms/flowers in the morning.
Clean well and drain making sure there are no hidden critters inside blooms.
Soak blossoms in milk and set aside.
In the meantime take about 1/4 to 1/2 cup of flour in a plate and season with salt, pepper, and paprika.
We sometimes throw in garlic salt instead of regular salt.
Dredge in flour.
In a pan heat up a tablespoon or so of olive oil and a teaspoon of butter on medium heat.
Add squash flowers.
Fry until golden brown and flip.
Remove from heat once cooked and drain on paper towel.
Salt to taste.