Cinnamon fried squash blossoms- let’s talk about the wholesome goodness of fresh-picked garden produce meeting the deliciousness of a summer fair funnel cake.
I’ve seen a gazillion and one recipes for savory fried squash blossoms featuring selections of cheeses and herbs. I only saw one sweet fried blossom recipe in an immediate Google search, and it featured a quantity of white wine that I didn’t have on hand. (But believe me, I’ll be trying that one when I can!)
In the meantime, I adapted a generic frying batter recipe to be a little more nutritious (I know, I know, it’s still deep fried) and my hubby fried up the blossoms for me. Here’s our recipe:
Cinnamon Fried Squash Blossoms
- 1/2 cup flour (All purpose works, though you can use healthier options. Just be aware you may need to wait a few minutes for your batter to thicken if you use spelt or sprouted.)
- 1/4 cup corn starch
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup water
- 1 egg
- 1 tsp vanilla
- 1 Tbsp coconut oil (or melted butter or vegetable oil, though I like the coconut taste better!)
- About 12 squash blossoms
- Oil for frying
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a separate bowl.
- Add wet ingredients to dry ingredients, mix until just combined.
- Fill a small skillet with about 1/2 inch of oil for frying. Heat over medium high heat.
- Once your oil is heated, dip your squash blossoms gently into the batter to coat them. Use tongs to place them one by one into the skillet. Do not overcrowd them. You’ll have to do several rounds of this.
- Fry the blossoms for a couple minutes on each side until golden brown. Remove from the oil and drain on a paper towel lined plate.
- Let cool a bit. Sprinkle with powdered sugar if desired.
- Eat and enjoy!
These were a real hit in our household. They disappeared faster than we made them! Just in case sweet fried blossoms aren’t your thing, I’ll share a couple of savory fried squash recipes next week. (What’s a little frying here and there going to hurt anyone, anyway?)
(This post was shared at the Homestead Barn Hop!)
As you may well know, it’s squash overload season! I’ve been eating zucchini every day, already frozen at least 5 quarts of it, and still had 2 giant spaghetti squash sitting on my counter to use up. I had to start getting creative so I didn’t feel like I was drowning in squash. Guess what that means? You’ll be slammed with squash recipes this next week or two. Hope you don’t mind. Cause, golly gee, we’ve all got to use it!
I had the idea last night to make a sandwich out of that squash- which seemed a little risky, I know. I ended up making up dinner as I went along. I was kind of expecting it to be a soggy disaster, but it ended up being a delicious creation!
This would be a great meal to make if you had leftover spaghetti squash already prepared. If you don’t already have some made, I’ll include directions to make it for tonight’s sandwich. If you have any leftover, it can double as a simple side for tomorrow’s dinner!
You ready to give my crazy idea a try?
- 1 small spaghetti squash
- 1 lb hot sausage links
- About 12 fresh squash blossoms (If you don’t have these, no worries, the sandwich will still be good!)
- 1/4 cup fresh picked basil leaves
- Cheddar cheese
- Spaghetti sauce
- Salt & pepper to taste
- 1/4 cup grated Parmesan cheese
- Bread or rolls on which to serve the sandwiches
*NOTE: The bread which you choose should be fairly sturdy. Try sprouted, seed-filled, toasted, sourdough, or hard roll, perhaps. (Read: Please don’t use store-bought sliced white bread!) I used my homemade Crunchy Sprouted Sandwich Loaf (recipe coming soon), which had delightful texture and held up well to the moisture of the squash. If you use a very soft bread, your sandwich will turn to mush on you! You’ve been warned… 🙂
Okay, here we go! Skip step one and two if you already have leftover spaghetti squash prepared.
- Slice spaghetti squash in half. Remove seeds. Place face down on a baking sheet, poke holes in skin with a fork. Stick ‘er in the oven at 400 for about 30-45 minutes, or until soft and flesh is scraped out easily with a fork.
- Take a 10 minute breather before the next step. (Or be productive and make sure all of your ingredients for sandwich assembly are ready to go.)
- Break’s done! Get cooking sausage links over medium heat on the stove. Once they are fairly well cooked through, remove from pan and slice lengthwise into quarters. If needed/desired, throw ’em back in the pan and brown them up on all sides for a moment. Remove, drain grease.
- Quickly saute squash blossoms in the sausage pan with a little salt and pepper, for only 2-3 minutes. Remove from heat.
- Once your squash is soft and the edges are golden brown, remove from oven. Carefully scrape out the flesh of the squash with a fork into a large bowl. Drain the extra liquid if needed, and save it for soup or some other worthy cause. Add salt, pepper, and Parmesan to taste.
- Get ready to assemble your sandwich! Here’s the order, from bottom to top:
- Bread on bottom
- Spaghetti sauce, spread on both bread slices
- Spaghetti squash, spread in a moderate layer across the bottom slice of bread
- Sausage quarters (About 1 link per sandwich)
- Squash blossoms (3 per sandwich, laid diagonally)
- Basil leaves (divided evenly)
- Cheddar sprinkled over the top
- Additional sauce if desired
- Bread on top
As you can see, you’ll need to pace yourself as you stack so you don’t end up with a monstrosity! It can be served warm or cold. If you’re brave enough to try this, tell me how you like it. Hope you enjoy your squashy sandwich!
Rainbow swiss chard is dazzling eye candy from the summer garden. The stalks’ bright jewel tones can draw attention to your greens patch and jazz up a variety of dishes. Chard is most definitely a nutritious bitter green, but it is also strangely likable in the right dishes. Better yet, it cooks up delightfully quickly!
This is my own version of a classic swiss chard main dish, starring fresh ingredients coupled with common pantry staples to make an easy weeknight supper. Let’s cook by the look (not the book) and make this simple:
- 8 oz bow tie pasta (or pasta of your choice)
- About 1/4 Cup olive oil
- Your choice of sliced vegetable, such as carrot curls, thinnly sliced red pepper, or halved cherry tomatoes. (I used one small carrot. You don’t need a ton, just something to add variety to the dish.)
- 3 garlic cloves, minced
- pinch crushed red pepper, to taste
- 1 large bunch swiss chard, chopped roughly
- 1 can cannelli beans
- Juice & zest of 1/2 lemon (You could sub lemon juice if you don’t have a lemon on hand.)
- Salt to taste
- Bring some water to a boil, cook pasta according to package directions. Drain.
- Meanwhile, heat olive oil over medium high heat in a large skillet. Add your choice of vegetable to oil and cook until soft, about 5 minutes. (If you’re using cherry tomatoes you may opt to add them at the end instead to preserve their texture.)
- Add garlic cloves and crushed red pepper, cook and stir until fragrant, about 30 seconds.
- Add swiss chard and beans. Zest your half lemon directly into the skillet, the squeeze the juice over the all the ingredients. Add salt to taste. Stir and cook until the swiss chard wilts down substantially and all ingredients are heated through.
- Add your drained pasta to your vegetable mix. Stir to coat evenly, and add more olive oil if needed. Enjoy!
Serves 2 big pasta eaters, or 4 light pasta eaters. 🙂
Delicious and a piece of cake… er… chard! What produce are you cooking from the garden this week?