Our pumpkin & squash patch has failed beautifully this summer, thanks in part to the wet beginning of the summer and then the heat and dryness we’ve experienced lately. There have been tons of male blossoms on all of the plants, but no female flowers to speak of, so I’ve been making fried squash blossoms semi-regularly for myself and Meghan. The male blooms of the squash plant are differentiated from female (fruit-bearing) blooms by their long, thin stems and general abundance through the growing season. They’re also delicious - just be sure to leave enough for your plants to fertilize themselves with if you have a mind to harvest them like I did.

Ingredients:

Cashew cream filling:

1 C. raw, unsalted cashew pieces

1 heaping T. white miso paste

3 T. nutritional yeast

4-5 fresh basil leaves

½ of a white onion (~¼ C.), chopped

1 T. olive oil

Blossoms & batter:

12 squash blossoms

½ C. nut milk (I use soy)

1 t. apple cider vinegar

½ C. flour (GF option here)

⅛ t. dried oregano

⅛ t. dried sage

¼ t. salt

Freshly-ground pepper

Vegetable oil for frying

Prep time: 15-20 min

Cook time: 5-15 min, depending on pan size

Yield: 12 squash blossoms, 2-3 servings depending on size