Fried Blossoms & Snap Peas

I make my way out to the kitchen, summer light dancing across the counter. I fill the kettle for coffee and glance out to the garden beds. Golden blooms glow back from beneath the squash leaves, full and vibrant in the morning light.

‘A perfect afternoon snack’ I think, as the kettle steams, ready to begin the day.

A steady rain begins to fall that afternoon, so I head to the garden to harvest my squash blossoms. They have almost fully closed, given time for the pollinators, and are ready for us to enjoy. As I peek beneath the squash leaves for the very best blossoms, I notice the nasturtium are covered in blooms, vibrant and dancing in the soft summer rain. I pick a handful as well, along with the leaves, knowing creativity may strike as I create our afternoon snack.

Back in the kitchen, I whisk up a batter - nothing captures the delicate and beautiful flavor of squash blossoms like a quickly frying them in a light batter. I decide to batter a few nasturtium blossoms as well - who knows, they may be delicious!

As I drop the first of the nasturtium blossoms into the hot oil, magic happens. The petals fan out, puff up and create a wonderfully crisp treat. After frying the rest of my blooms, I look to complete our snack with something fresh and green, and reach for a handful of snap peas. On a paper towel lined baking sheet, I scatter together the fried blossoms and snap peas, and splash it all with rice vinegar, a good pinch of salt and a bit of lemon thyme.

It is truly sublime. The combination of crispy fried blossoms with sweet fresh snap peas is delicious, and is perfectly married together with the vinegar and thyme. We finished the baking sheet full in no time.

I love when playing in the kitchen results in something surprising and so delicious. A perfect snack for a summer afternoon.

Ingredients

8 oz. Club soda or mineral water

1 tsp. Semolina 

10-12 Tbs. Flour

10 - 12 Nasturtium blooms, long bloom stem still attached

10 - 12 Fall squash, zucchini or other summer squash blooms, stamens removed and long bloom stem still attached

Vegetable oil

One large handful snap peas

Rice vinegar

Diamond Crystal Kosher Salt (or flake kosher salt of choice)

Lemon thyme & nasturtium leaves

Recipe

1. Pour your mineral water or club soda into a medium mixing bowl.

2. Whisk in the semolina flour.

3. Whisk in 10 Tbs. flour, 2-3 Tbs. at a time until well combined. Mixture will be frothy.

4. Dip a bloom into your batter using the long stem end to dip and drag bloom through batter. The batter should cover the bloom in a thin coating, without being too runny - it should be slightly thinner than pancake batter. Add additional 2 Tbs. flour if coating is too runny. Let test bloom rest in batter until oil is ready.

5. Fill a large pot with 1 inch vegetable oil. Heat oil over medium/high heat. Test if your oil is hot enough by dropping a small drip of batter into the oil. If batter sizzles and bubbles, it is ready.

6. Gently batter five squash or nasturtium blooms using the long stem end to dip and drag your bloom through the batter, coating the bloom evenly and let extra batter run off back into the bowl. Drop all five into hot oil using the long stem end to drop them safely, and let cook until just golden brown. Nasturtium blooms will only need about 1 to 2 minutes. Squash blossoms will need 2 to 3 minutes on the first side, using a slotted spoon to flip and brown the other side, another 1 to 3 minutes. Remove with a slotted spoon to a paper towel lined plate. Discard cooked stem.

7. Repeat step 6 with remaining blooms.

8. Line a small baking sheet with a paper towel. Scatter fried blooms and snap peas over the sheet in an even layer. Sprinkle generously with rice wine vinegar. Season well with salt and garnish with nasturtium leaves and lemon thyme. Serve immediately.