Tuesday, August 14, 2012

Recipe: Squash Blossom Patties

Growing up, my mother made a seasonal recipe that all of us kids loved.  Squash blossom patties.  This is a tradition that I have continued in my own kitchen and my girls love it!  However, to make this recipe, you need to either have squash plants growing in your garden or have a kind neighbor with some.

The recipe is very simple.  Pick 4-5 squash blossoms in the morning before they close.   I have picked some later in the day, but be careful.  Sometimes, the blossom will close on a bee and the bee will be trapped inside.   Make sure you only pick the male squash blossom as the female blossoms produce the fruit.  You can tell the difference because the female will have a ball under the blossom.  Wash the blossoms carefully in cool water.  If you aren't going to use right away, put the blossoms in a bowl of ice water in the fridge.

When you are ready to cook, snip the green end of the blossom off and throw away.  Now, here is where I do things differently than my mother.  My mother would cut the blossom up, including the stamen, and blanch it in water.  I cut out the stamen and toss it out.  (Growing up, I didn't like the texture of the stamen, and figure my kids won't either).  I also do not blanch the blossoms.

Next, mix 1/4 cup of flour, 1/4 milk, one egg and cut up blossoms to make a batter.  You may want to add a bit more milk for a thinner batter if you like.  The thinner pancake is crispier, which we prefer.



With your batter, cook as you would a pancake, adding salt to each cake (make sure you grease the surface).  I prefer to cook mine in an oiled cast iron skillet.


I put the patties on a paper towel lined plate after cooking.  Serve hot and delicious!



1 comment:

Julie Wood said...

I did not even know that you could use the leaves from Squash! These cute pancakes look delicious! I would like to see if I can make some! I have a neighbor up the street that is growing squash, and I will ask him if I can have some!

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