Squash Flowers

Ever heard of the appetizer “Squash Flowers”?

Zucchini flowers or squash flowers, what ever you have available for this lightly fried/sautéed appetizer. You don’t have to sadly watch the flower bloom then die, you can watch it bloom, pick it in the early morning (when it’s closed) and enjoy it for dinner!

Serves 4

• 12 fresh zucchini or squash flowers (with stems) *Wash and dry
• 2 large eggs
• 1 1/2 tsp. juice from pickled hot cherry peppers (optional but this gives the appetizer so much more flavor)
• salt and pepper to taste
• 1/2 tsp. oregano
• 1 tsp. garlic powder
• 1/4 cup Pecorino Romano cheese, grated
• 3 TBS whole wheat flour
• olive oil to cover the bottom of a large pan

Beat the eggs in a shallow bowl. Add pepper juice (if using) salt, pepper, oregano, garlic powder, and cheese.

Add the flour until the mixture becomes thick like a batter (not runny).

Dip the flowers in the batter to coat lightly.

Heat the oil in a fry pan over medium high heat then cook until golden brown. Place on paper towel to cool.

Enjoyable little treat.

Not much nutrition in the squash flower, just pure enjoyment.

What’s your favorite, but somewhat unique, appetizer?