Friday, July 15, 2011

Dinner and Squash Blossoms

An Evening View From The Field
Jonathan's Tempura Squash Blossoms 

 One of the best parts of hosting Dinners at the Farm aside from working/hanging out with the staff from Dinners at the Farm is, of course, the food.  And one of the most popular dishes is the Tempura Squash Blossoms.  I managed to corner Jonathan Rapp (Owner/Chef of River Tavern and creator of the Dinners) one night last weekend while he was making these melt-in-your-melt bits of ambrosia and got the recipe.  He was happy to share it and wow -  very simple and quite delicious!  It's important to make sure your blossoms are closed.  Here it is:

1/3 cup rice flour
2/3 cups cake flour
mix with cold seltzer water until the consistency of lumpy pancake batter
coat blossoms with this mixture and fry in canola oil until lightly browned
salt sparingly when done and drizzle with sriracha (spicy sauce) if you like

Jonathan in motion


  1. If you pick a squash blossom, do you still get a squash from that branch?

  2. @Anonymous - That's a great question. We only pick them from the male flowers, so it does not impact the squash-producing females.