I took some time off to unplug and enjoy friends and family and the river and woods. In fact, there really was no signal. Even though I planned to bring back some photos of the scrumptious bits consumed during our camping trip, I never pulled out my phone. And therefore never took any pictures.
I’ll just have to make it again and take some photos (especially of the campfire baked donuts!)
Are you seeing squash blossoms at your farmers’ market? They’re at nearly every stand at the HMB market and so inspired a little appetizer that the whole family loved! Make this tonight. You won’t be disappointed.
Fried Squash Blossoms
* squash blossoms (we used 6 little ones) pistal removed
* 1 tsp of soft tofu per blossom (6)
* 1/4 yellow onion diced
* 2 cloves garlic minced
* 1/2 tsp thyme
* 1/2 tsp oregano
* 1/2 heirloom tomato
* 1/2 medium summer squash diced
* 1 TBS goat cheese chèvre per blossom (6)
* 1 egg
* 1/2 cup or more panko
* 1/4 cup canola oil
Cook onion and garlic and herbs and a dash of salt until fragrant in 1 TBS olive oil. Add summer squash and tomatoes and cook until soft.
Mix tofu and chèvre. Add cooked ingredients and salt and pepper to taste.
Crack and beat the egg into a shallow bowl. In a separate bowl, dump panko and season with a couple dashes of salt.
Carefully stuff squash blossoms and twist the flower petals to close. Roll in egg and then in panko.
Heat canola oil over medium heat. Put a pinch of panko in oil once it’s hot to test the temp. It should sizzle but not burn. Now add your squash blossoms. And cook on each side until golden brown.
Put on paper towel to drain and finish with some parmesean shavings.
Enjoy but let them cool a bit before the first bite. The roof of your mouth will thank you.