Squash blossoms have a delicate flavor that shines in this brown butter squash blossoms recipe. Accented with garlic and red pepper, this side is a winner.
In Italy, squash blossoms are typically lightly battered and fried and stuffed with cheese. When we were in Rome, we had squash blossoms stuffed with cheese and anchovies and they were so delicious!
When I saw squash blossoms at the store today, I knew I had to pick them up. They come and go so quickly – like ramps – that I wanted to take advantage of the opportunity to prepare them. This squash blossom recipe is prepared by browning butter until golden and aromatic and adding garlic and red pepper. All you do is throw the blossoms in and cook for a few seconds et voilà! A side dish beloved by all is ready.
Prepare the Brown Butter: Heat a medium skillet over medium heat until hot. Add the butter and cook, stirring occasionally, until the butter is golden brown and has a nutty aroma.
Brown the Garlic: Add the garlic and crushed red pepper and stir frequently for about 1 minute, until the garlic is aromatic and just beginning to turn brown.
Fry the Squash Blossoms: Add the squash blossoms in an even layer and cook for about 15 seconds or until they just begin to wilt. Flip and cook an additional 15 seconds. Turn off the heat and season with flaky sea salt.
To Serve: Transfer all the contents of the skillet to a small, shallow bowl. Enjoy!