A surprise gift of squash blossoms from the farmers market yesterday morning evoked memories of my aunt using them either for a sauté with cubed potatoes, for a pizza topping of blossoms, garlic, parsley, pecorino, and olive oil, or more often than not for squash-flower fritters. She always called these blooms “flowers” and cursed the day when they were discovered by gourmets and earned the more formal appellation “blossoms,” which elevated their price from pennies to dollars.

The thought of these fritters led me to my aunt’s recipe box, where I found an index card with a recipe written in her own hand labeled simply “Fritter Batter.” Not having had these fried delights for at least 40 years, I thought I would make an attempt.

My aunt's recipe card
My aunt’s recipe card

Her recipe simply listed ingredients without any other directions, so I had to rely on my memory for their shape, size, and color. A little research on the subject also led me to allow the batter to rest for a while and allow the baking powder to play its role in the production.

While the batter rested, I gently washed and dried the flowers after removing their stamens. I ripped each flower into two or three pieces and then added them to the batter coating them lightly.

I heated about a half liter of extra-virgin olive oil in a cast-iron skillet over moderately high heat to a point at which a cube of white bread started to fry and turn color.

Using two tablespoons, I formed the battered flowers into fritters, whose shapes resembled those of my aunt’s (or at least into the shapes as I remembered them).

When they were nicely golden on both sides, I lifted them from the pan with a spider and placed them on paper towels to absorb any excess oil. While they were still warm, I sprinkled them with sea salt and served them as appetizers.

A taste of the first fritter, one of the smallest, carried me back in time. The texture and flavor were perfect. However, the thrill of this victory was soon overcome by a sense of defeat as we tasted the larger fritters. Although nicely crisp on the exterior, in their center the batter was a little runny and uncooked.

I learned a lot about fritters from this experience One thing for sure is that before attempting them again, I’ll buy a frying thermometer. I think it will help me to fry them at the perfect temperature and cook them through without over browning.

Despite any disappointment, however, I’m still happy I made these fritters. The nostalgic high made it all worthwhile.

Wine Pairing: Prosecco

3 thoughts on “Squash Flower Fritters

  1. Roland:

    These fritters sound appetizing indeed, but even better for my palate are the whole blossoms, stems removed and lightly stuffed with a small piece of mozzarella and a little bit of anchovy, twisted closed and dipped in batter and then fried just long enough to set and color the batter and make the mozzarella runny. Heaven!


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