Farm stand with produce, plants, country gifts. Riverhead, New York

	Wells Homestead

RECIPE OF THE MONTH -- SQUASH BLOSSOMS

BATTERED SQUASH BLOSSOMS

The batter: 1 Cup flour 16 Large Squash Blossoms

1/2 Cup cornstarch Canola oil for frying

1/2 tsp salt

1 Cup chilled milk, beer or water

Wash and pat dry the blossoms. Sift together the dry ingredients for the batter. Whisk in the milk, beer or water until smooth. Cover and refrigerate for 30 min.

Pour the oil into a skillet to a depth of 1/2 in. Heat over high heat until a small cube of bread dropped into the oil turns golden brown in seconds. Briefly dip each blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about 3 min. Drain on paper towels. Sprinkle with salt if desired, serve immediately.

SQUASH BLOSSOM FRITTATA

3-4 Blossoms per person

1-2 baby squash

4 eggs

dash of milk

2 green onions

Asiago cheese

chopped parsley

chives

salt and pepper

Rinse and drain blossoms. Beat eggs with milk. Add chopped parsley and chives. Add salt and pepper to taste. In a cast iron skillet saute a little butter and cook 2 green onion and thinly sliced baby squash until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan. Pour the egg mixture into pan, sprinkle and arrange the onions, squash and blossoms on top and cook until set. sprinkle with cheese and put under the broiler until lightly puffed and browned.

Wells Homestead

460 Main Road
Aquebogue, NY 11931

Phone: (631) 722-3796