Last week, I offered a recipe for Squash Blossom Frittata. Squash blossoms are the flowers that grow on any squash plant, including zucchini, butternut, pumpkin, sweet dumpling, and others. They’re used frequently along the Mediterranean—particularly popular in Italy, Greece, and Turkey—and in Mexico, where they’re called flor de calabaza (squash plants are native to the New World).
They’re a summer delicacy that can easily be obtained…if you grow your own squash or know someone who does. Otherwise, you’ll have to seek them out at farmers’ markets or specialty markets.
They’re not sold in most markets because they’re extremely fragile and don’t last very long. Handle them gently and use them quickly, preferably within 2 days. To clean them, cut off the stems close to the base. Open them gently with your fingers and check for insects. If you see insects, shake them out. If necessary, run them under a fine stream of running water and then shake them out gently. If you can, remove the stamens (the long piece inside) as they can harbor insects.
Let them sit on paper towels to dry. If you’re not using them right away, place them in a plastic bag and close it loosely. Store them in the refrigerator.
In Italy, they’re called fiori di zucca. Although they are used in many different ways, the traditional, and most popular, way to use them in Italian cuisine is to batter and fry them. That’s the recipe I’m offering today.
Enjoy!
Battered Squash Blossoms
2 dozen squash blossoms
4 large eggs
Pinch sea salt
Freshly ground black pepper
1 cup all-purpose flour
Cooking oil (See Note below)
Clean the squash blossoms by gently shaking out insects and running the blossoms under a gentle stream of water. Lay them out on paper towels or kitchen towel to dry.
Place a large platter or a couple of large plates near the stove and line them with paper towels.
Beat the eggs together with the salt and pepper.
Place the flour in a shallow dish.
Heat about a half inch oil in a wide frying pan. 
While it’s heating, prepare a few blossoms. Dip a blossom in the egg, coating both sides. 
Let the egg drip off. Next, dredge it in flour; shake off the excess. Do a few more and set them aside.
When the oil is very hot, place a few blossoms in the pan and cook until the undersides are lightly browned, about 30 to 40 seconds. 
Turn them over with tongs and cook until other sides are lightly browned, another 15 to 20 seconds.
Transfer them to the paper towels. Continue with the rest of the blossoms. Serve hot.
Store any leftovers in a sealed container in the refrigerator. Heat in the oven or a toaster oven.
Note: If you want to bake them instead of frying them, lay them out on a baking sheet lined with parchment paper. Batter the blossoms as instructed above. Using a pastry brush, pat the blossoms with oil. Bake them at 350 degrees F for about 15 minutes, or until lightly browned.
I like to open the larger flowers out before placing them in the oil. It makes for a lovely presentation. 
When you do get a batch of blossoms, make sure you handle them gently and use them quickly, preferably within 2 days. To clean them, cut off the stems close to the base. Open them gently with your fingers and check for insects. If you see insects, shake them out. If necessary, run them under a fine stream of running water and then shake them out gently. If you can, remove the stamens (the long piece inside) as they can harbor insects.
In a medium bowl, beat the eggs well with the parmigiano, salt, and pepper.
Heat a small nonstick skillet (approximately 6 inches). (If you don’t have a nonstick skillet, use a regular skillet and heat 1 tablespoon butter or olive oil.) Pour in the eggs and arrange the squash blossoms across the top. 
Cover and cook over medium heat until the underside has browned. Remove the cover. Place a plate that’s wider than the skillet over the top and (using pot holders or kitchen towels!), carefully flip the frittata over onto the plate. 
Then slide it back into the pan and continue cooking until the underside has browned, another 2 or 3 minutes.
Slide the frittata onto a plate or cutting board and cut into wedges. Serve with fresh bread. Enjoy.
thing about cranberry sauce is that it has a pretty long shelf life (the sugar acts as a preservative). But the question is always, what do I do with it all?
In a small bowl, mix together eggs and buttermilk.
Mix this into the flour mixture just until all dry ingredients are moistened.
Stir in the walnuts. Swirl in the cranberry sauce, but don’t mix it in completely—you just want it to run through the batter.
Spoon batter into loaf pan. Bake until lightly golden on top and a toothpick inserted in the center comes out fairly clean, about 20 to 25 minutes. Some moist cranberry on the toothpick is okay.
More spaghetti squash? Why not? It’s squash season, after all. Squash is synonymous with autumn. 
A few months ago 
Miz Chef 