Leah Tonkin, her daughter Addie, and Tim Smith of Gracious Gardens get excited about squash blossoms at the Memphis Farmers Market.
Since my failed attempts to make lemongrass tofu, my mini fryer has stayed buried in the cabinet until this week when I fried squash blossoms stuffed with Bonnie Blue Farm goat cheese.
This kitchen inspiration came from Tim Smith of Gracious Gardens in Holly Springs, who not only had a gorgeous selection of squash blossoms at the downtown farmers market, but also gave me step-by-step instructions on how to prepare them. Here’s what he said: “Remove the stamen in the blossom, stuff it with goat cheese, twist the top of the blossom closed, dip it in beaten egg whites, dust with flour, and fry until crispy.”
Leah Tonkin also was taken with Smith’s endorsement. She and her daughter Addie, pictured above, decided to give the blossoms a try too.
So how did my stuffed squash blossom appetizer go? Good but not great, having to do more with me over frying the blossoms than with the recipe or ingredients. Despite my amateur technique, the squash blossoms were still beautiful and tasty. Next time, I’ll add a little seasoning or fresh herbs.
If you’d like to try stuffing squash blossoms, don’t wait too long as the blossoms are seasonal and take this kind of commitment: “I have to get up at 4 o’clock in the morning to pick the blossoms right before they start to open,” Smith said. “I’ve tried waiting a little later, but then they don’t hold up for the market.”