This might be the last squash blossom dish of the summer. These are super easy and come together in minutes. Serves with a little sour cream or melted sriracha butter . I cook these on my pancake griddle so I can knock the all out at once.
24 squash blossom, stem removed (snip at the base and pull)
1/2 c milk
1/2 c flour
Salt and pepper
Combine flour, milk and egg; season with slat and pepper and add blossoms, toss to coat.
Heat a griddle or large non stick skillet over medium high heat – spray of olive oil if needed. Scope 1/4 c mixture onto the griddle, flatten and cook about 3 minutes per side.
Makes about 8 – 10 pancakes.
This was loosely inspired by Patricia Wells, in the fact that it has similar ingredients, but that is where is stops. This is a Zuk blossom and goat cheese casserole with some egg poured over the top to hold it together. This dish is rich and tangy from the goat cheese with a sweet hint of the Zuk blossom.
1 TBSP olive oil
1 small onion, sliced thin
30 squash blossoms, stamen removed
6 oz mild soft goat cheese
2 TBSP finely grated Pamegiano
4 eggs, lightly beaten
Preheat oven up 425. Spray a loaf pan with olive oil.
In a small skillet, warm oil over medium heat, add onions and cook until soft.
Line the bottom of the loaf pan with 1/3 of the squash blossom so they overlap and cover the bottom. Crumble 1/2 the goat cheese over the blossoms, add 1/2 the onions, sprinkle with Espelette pepper and salt. Put down next 1/3 of blossom, layer with the remaining goat cheese and onion. Season with Espelette and salt. Lay down the last 1/3 of a blossoms the sprinkle with parmigiano. Pour the beaten eggs over the top and tap the pan on the counter a few times so the eggs seep down.
Bake for 20 minutes.
Serves 2 – 4