Quick Bite: Cook with Squash Blossoms
Come July, you start seeing squash blossoms popping up on fine dining menus around town. Want to try your hand at cooking them at home? Chef Marc Collins of Circa 1886 offers up some tasty tips.
❶ Choose fresh-cut blossoms, preferably cooking them the day they’ve been harvested.
❷ Buy local. Ambrose Farms has a great selection at the Charleston Farmers Market.
❸ For the best texture, don’t buy too soon after a rainstorm. The blooms should be a gentle yellow color and firm, never soft or soggy.
❹ Open or closed blossoms are fine.
❺ Rinse gently in cold water. Be careful not to over-handle them, as they will become too soft, losing the desired texture.
❻ Allow them to air dry.
❼ Stuff with shrimp mousse or a ricotta and garlic filling.
❽ Sautée, bake, or fry.