Stuffed Squash Blossoms with Basil
These stuffed squash blossoms are tender, seasonal and delicious. They make a terrific first course. As impressive as they are they are actually quite simple to make.
They are not around very long so if you want to have squash blossoms. Have them now.
But I can’t be expected to end my week of basil recipes just because a finicky bunch of squash blossoms won’t wait around for me to finish up with basil. And squash blossoms will not wait.
Which means I am going to have to combine them this week with the basil I am committed to. So my usual trip to the Hollywood Farmers Market for this week’s Market Matters will have to be a squash blossom recipe that highlights the big bold flavor of basil.
Which is no easy feat. I have had squash blossoms many ways. A light touch is usually best.
I have had them deep-fried in a beer batter with chili powder. Which was delicious of course, but It could have been fried anything and still tasted just as good. The batter was a bit too aggressive for something so etheral. I say you should save that batter for onions or at least something with more heft on the palate.
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