There is nothing more exciting than finding bright yellow squash blossoms amid a sea of dark green leaves when you are walking through the garden. They are abuzz (literally) with activity early in the morning, when bees are collecting pollen. This dish is a great alternative to frying squash blossoms, because it doesn’t have to be eaten immediately, can be served at room temperature, or can be frozen and enjoyed in the dead of winter when there isn’t a flower outside in sight.
Ingredients
- 1 cup all purpose flour
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1½ teaspoons baking powder
- 4 large eggs
- 1/2 cup + 1 tablespoon vegetable oil
- ½ cup Parmesan cheese
- ½ cup sweet onion, chopped
- ½ cup scallions, chopped (I used the greens from my red onions)
- 1 small bunch fresh parsley*
- 1 small bunch fresh basil
- 24-30 male squash blossoms**
Preparation
Preheat the oven to 350 degrees. Apply cooking spray to the bottom only of an 9” round glass pie dish. Set aside.
In a medium-sized bowl, mix dry ingredients together. Set aside.
In a large mixing bowl, use a large wooden spoon to beat the eggs, vegetable oil and Parmesan cheese. Add the onion, scallions, and fresh herbs into the wet mixture and mix.
Next, add the dry ingredients, ¼ cup at a time, to the wet ingredients and mix thoroughly.
Add squash blossoms, three at a time, to the mixture. Gently incorporate the blossoms into the mixture, making sure to push out any air bubbles that may be trapped inside the squash blossoms. Mix thoroughly.
Pour mixture into the dish, using a spatula to scrape down the sides of the mixing bowl.
Bake on the middle rack until a knife inserted in the center comes out clean and the edges are a golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.
Garnish each piece with a fresh squash blossom. This pie can be eaten on its own, hot or at room temperature, or paired with a small side salad.
If you are having a friend or two over, this can be made the day before. Cover with plastic wrap and refrigerate overnight. Before serving, set it out on the counter for about an hour, or reheat for 15 minutes in a 200-degree oven.
About this recipe
*Note: You can substitute fresh oregano and thyme if you’d like to use those herbs. If you plan on using dried herbs instead, substitute one teaspoon of each, and add to the dry mixture at the beginning of the process.
**Note: Most people pick their blossoms in the morning, but I prefer to wait until later in the afternoon. That way it gives the pollinators an extra day to do their thing. Be sure to look carefully inside each blossom before you pick it to ensure there are no bees or other bugs trapped inside. Nine out of ten times there will be! You can pick your blossoms over a two- to three-day period, layer them between damp paper towels, and refrigerate in a glass container until you are ready to use them. Once you are ready to use them, rinse with cold water and gently pat dry and lay on a paper towel. Then cut off the long, green stems. Some people remove the anthers (the oval-shaped, yellow structure covered in pollen found at the center of the blossoms), but I leave them intact.
