It's a girl...NO...it's a BOY.....

And lots of them, so that means we will be making Squash Blossom Beignets!

Every morning, the squash plants are checked for girl vs. boy flowers.  The girls have fruit so we leave those behind to grow into zucchinis, but the boys bear no fruit so they are destined for beignets.  In the right photo,  he would be the top flower. Can you see the squash beginning on the base of the lower flower? That's our girl!  Click on photo to enlarge.

Squash Blossom Beignets

1 1⁄2 CUPS ALL-PURPOSE FLOUR
1 TSP. SALT
FRESHLY GROUND BLACK PEPPER
2 CUPS WATER
1 TBS. OLIVE OIL
1 EGG, SEPARATED
18 LARGE or 36 SMALL SQUASH BLOSSOMS
VEGETABLE OIL


optional seasonings:  FRESH BASIL, MINCED or FRESH PARSLEY, MINCED or HERBES de PROVENCE

Sift flour and salt into a medium bowl. Whisk in water, olive oil, and egg yolk.  Whip egg white to stiff peaks and fold into batter.  Add any optional seasonings, if desired.

Heat 1'' vegetable oil in skillet over medium high heat.  Dip flowers in batter, coating them well.  Fry 1–3 minutes, turning frequently. Drain on paper toweling. Sprinkle with salt and serve.  Beignets freeze very well.  Once cooled, wrap individually in plastic wrap and freeze in ziploc bags.  Reheat until crisp in 350 oven or toaster oven.

How to slideshow......Click to enlarge