Squash blossoms are a treat generally unavailable to all but home gardeners and habitués of farmers markets. The Prickly Pineapple team has sourced out these beauties. Both the male and female blossoms of winter and summer squash varieties can be used interchangeably. The male blossoms appear at the end of thin stems and can be harvested without curtailing production of squash. If using male squash blossoms, remove the stamens first. The female blossoms form at the end of the buds that grow into squash and are often harvested with the tiny, nascent squash still attached. Squash blossoms are edible raw or they can be incorporated into a variety of recipes. But once you’ve clipped them out of your garden or brought them back from The Prickly Pineapple, don’t dilly dally around for too long. “Squash blossoms live about as long as my cold carton of Corona’s—at worst a few hours, at best a few days, and only in ideal conditions,” To maximize longevity, Ramsay’s on the run recommends “rinsing them, letting them air dry on the kitchen counter, then wrapping them in paper towels, carefully nesting them in a sealed plastic storage container, and refrigerating them in the crisper at a precise controlled 4 degrees celsius.”
So we have prepared these little flowers, with the recipe below, it may sound a lot of work, but it is so worth it, but if you are feeling lazy, just cheat and mix a cream cheese and salmon mixture and stuff the flowers with it. Batter them with the batter recipe below. “Ramsay’s on the Run”, has been making some chilli jam which soon you will be able to buy it with our logo “Ramsay’s to Go”, look out for it in the future. I tried this Chilli jam with the flowers and it was divine.
Squash flower fritters stuffed with Queensland mud crab, with green chilli mayonnaise
Green chilli Mayonnaise
2 tsp caraway seeds
2tsp coriander seeds
7 long green chilli halved, seeded and scraped
2 green bird’s eye chillies, halved, seeded and scraped
1 cup baby spinach leaves
250ml vegetable oil for frying
1 egg yolk
2 tbsp white wine vinegar
1 tsp Dijon mustard
quarter of a cup coriander leaves
quarter of a cup mint leaves
250 ml olive oil
S & P
Lightly roast the caraway and coriander seeds until fragrant (3-4 minutes), allow to cool, and grind to a fine powder with a mortar and pestle. Sieve to remove the husks. Chop all the chillies very finely.
Heat the vegetable oil to 180C and fry the spinach leaves until crispy, drain on absorbent paper.
Place the egg yolk, white wine vinegar and dijon mustard in a food processor. Add the ground spices, green chilli paste, the coriander and mint leaves and the fried spinach leaves. Blend to a smooth puree. Slowly add the olive oil until the mixture emulsifies and thickens. Season with S&P
Squash flower fritters
18 flowers, with squash attached
quarter cup of chopped chives
quarter cup of chopped dill
quarter cup of finely chopped coriander
200 gr blue eye mousse
250 gr mud crab meat
1 lt peanut oil for deep frying
plain flour for dusting
900ml beer batter
Blue eye Mousse
150gr white fish
1 egg white
110ml pure cream
Trim the fish of any skin and any blood. Dice the fish and put into a food processor, blend to a smooth puree and with the motor running, add the egg white. Pass through a fine sieve into a clean, chilled bowl and stir in the cream with a wooden spoon, season and place in fridge. Use within 24 hours.
500 gr self raising flour
pinch of salt
1 tsp olive oil
500ml beer, preferably Corona
Sieve the flour into a large bowl and add the salt and olive oil. Pour in about one third of the beer and whisk to a smooth paste, Make sure there are no lumps, and gradually whisk in the remaining beer. Leave the batter to stand 20 minutes before use.
Carefully open each flower and pinch out the stamen. Place the chopped herbs in a large mixing bowl with the blue eye mousse and the mud crab and mix gently until well combined. Use a small spoon or piping bag to fill each flower about two thirds full, leaving space for expansion during cooking. Twist the top of each flower to seal, place on a tray lined with plastic wrap and put in fridge until needed.
When ready to fry the fritters, heat the peanut oil to 180C in a large pot or a small deep fryer. Place absorbent paper on a tray, hold the squash flower and carefully dust with flour, shaking off excess. Dip in the beer batter, then gently place into the hot oil, cook no more than three at a time, until the batter turns crisp and golden about 2 minutes. Remove and drain on the paper.
Place the chilli Mayonnaise into the middle of the plate arrange the flower on top and garnish with sprigs of watercress, with a lemon wedge.