This is a truly special recipe for me, even if the ingredients are fairly humble and the method isn’t too complicated. There are two reasons why this recipe feels like such a treat to me:
- Squash flowers are so delicate, with such a tiny shelf life that it feels like a prize every time I grow them or manage to get my hands on them from a Farmer’s Market. They of course grow from any squash variety and are available from late spring to early autumn, however it is their fragility that makes them feel very special to me.
- After spending almost a month in Crete where it is possible to pick up a bag of squash flowers for a no more than a couple of Euro (no hipster tax included there), they have become part of my nostalgic memory from that long, lazy holiday. Each time I make these now I am transported back to those whitewashed walls, scent of olive wood and the whine of friendly, stray cats.
These are best enjoyed in relaxed company, with sunshine on your back and something refreshing in hand to sip that afternoon away with.
CategoriesAppetisers Dairy Mediterranean Summer Vegetables