Squash blossom is a type of flower which is edible. It tastes like mild squash. They are available from late spring to early fall, These seasonal flowers are also a delicacy in Italian food named Fiori di zucca. But today we are making Squash blossom eggs, Lets get started!!
The simplest squash blossom recipe is here, Squash blossom are available from late spring to early fall. Squash blossom are good source of Vitamin A ,C , potassium ,calcium and beta carotene. Let's add some eggs to them and make them into wonderful breakfast dish.
Cut the tip of the squash blossom and be sure to remove the insides. Cut on one side of the blossom parallel-ways so that you can unwrap it and give it a wash.
Crack two eggs and whisk together.
Dip the squash blossoms into the egg wash, so that they are submerged on both sides.
Add oil to a pan, pan fry your squash-blossom for about 2 mins on each side. Adding salt and pepper after your first flip.
Drizzle with sriracha and green chutney and of course, garnish with finely sliced Thai chili pepper.
