@tinaschoenfeldt: One of my favorite garden-to-table moments lately 💛 • I planted Costata Romanesco squash from @Botanical Interests because this variety produces an abundance of blossoms that are perfect for cooking and stuffing. I picked a handful fresh from the garden and turned them into crispy s tuffed squash blossoms for dinner. 😍 • If you’re gardening in the south like me, there’s still time to get another round of summer squash growing for fall! 🌱 • STUFFED SQUASH BLOSSOMS • Filling: ½ cup ricotta ⅓ cup shredded mozzarella 2 Tbsp Parmesan Fresh basil or herbs Salt + pepper GF batter: ½ cup gluten-free flour ½ cup cornstarch 1 tsp baking powder ½ tsp salt About ¾ cup ice-cold water Gently open the blossoms and remove the center stamen. Mix the filling, add it to a zip-top bag, snip the corner and pipe a small amount into each blossom. Twist the petals closed. Whisk together the dry batter ingredients, then stir in the cold water just until combined. Dip each blossom in the batter, let the excess drip off, then fry at 350–365°F for 1–2 minutes per side until lightly golden and crispy. Finish with flaky salt and enjoy immediately. 🥰 • Let me know if you’ll be planting and trying these!
