Comments on: Fried Flower Power

By: Sarah Downing

Sarah Downing — Thu, 07 Apr 2011 20:36:06 +0000

I just wanted to comment because I have tried these as a popular meze (appetiser) on several Greek islands. They are absolutely lush. Typically, they are very lightly breaded and then stuffed with feta cheese and mint. Divine! The mint really is a great addition:-).

Enjoy!

Sarah

By: Feed Us Back: Montreal vs. NYC bagels, what to do with squash blossoms

Feed Us Back: Montreal vs. NYC bagels, what to do with squash blossoms — Sat, 22 Jan 2011 15:40:56 +0000

[...] Thanks for all the mmmmm zucchini flower recipes. Vicki: I grew up eating flowers stuffed with meat, breaded and fried. I’ve also had the flower [...]

By: dad gansie

dad gansie — Fri, 06 Aug 2010 12:33:35 +0000

Interesting people. …née née , your so right; I’m growing z’s and not keeping a close eye on the blossoms they grew into the largest Effin (and like your bat description) creations. Gansie & 80 P saw them and sadly forgot to take it home.
Mind blowing. However I did harvest a few, without baby z growth
I can’t imagine what the record breakers growers go thru
So far no crawling / buzzing things yet brought into the house
Good work es’ers

By: gansie

gansie — Thu, 05 Aug 2010 02:11:56 +0000

re: bee

once i opened a bag of arugula that i bought at the far mar and a fucking spider walked out. i screamed and didnt buy the loose arugula for the rest of the season. frankly, im still kinda nervous what i’ll find squirming around with vegetables.

By: Lucas

Lucas — Thu, 05 Aug 2010 01:10:23 +0000

I would have been more inclined to stuff it with a finely ground lamb and goat cheese and would suggest to try a tempura instead of breadcrumbs. Weight balance is the name of the game when working with flowers… delicious delicious flowers.

By: Maids

Maids — Wed, 04 Aug 2010 19:49:54 +0000

a dead bee… eh could be way worse than that. Flor de calabasa (squash blossom) is a staple in Mexico I hear tell.

By: Lindsay

Lindsay — Wed, 04 Aug 2010 19:37:15 +0000

I made an amazing pasta recipe using squash blossoms (especially nice if they’re looking a little tired from the heat/hanging out in the fridge for too long). I found it on Orangette– you don’t need to use pappardelle like the recipe calls for though. Enjoy! http://orangette.blogspot.com/2006/07/pasta-no-pomodoro.html

By: erica

erica — Wed, 04 Aug 2010 19:19:21 +0000

i’m too lazy to stuff them, i just eat them on my salad alongside the nasturtiums. we did add the nasturtiums to pasta but they lost all their heat in cooking

By: Vicki

Vicki — Wed, 04 Aug 2010 18:27:05 +0000

I grew up eating flowers stuffed with meat, breaded and fried. I’ve also had the flower coated in a light batter, fried, and dusted with powdered sugar. And they’re great sliced and added to a quesadilla.

By: Nee Nee

Nee Nee — Wed, 04 Aug 2010 17:47:57 +0000

One evening last week I went out to pick some blossoms and a variety of baby squash. It’s freaky when the blossom starts vibrating in your hand. OMG it’s alive!!! Luckily I emancipated the bees before they suffocated. I didn’t stuff my blossoms that night. They got pan fried in butter and mixed in with whole grilled baby squash. They were edible for about 10 minutes but horrible as leftovers. It was, MEH. Stuffing and breaing would have added more flavor. I wonder…can you stuff with a bit of meat, too?

I think the upcharge for blossoms at the market might be because the farmer has to be pretty vigilant to harvest at the right time. Squash grow exponentially during the course of an afternoon. They go from babies to baseball bats in like an hour.