Harvesting squash blossoms and making Squash Blossom Beignets is a summer ritual. But if you are a city dweller or just don’t have your own garden, head to your local farmer’s market.
Every summer morning in Provence, the squash plants are checked for girl vs. boy flowers. The girls have fruit so we leave those behind to grow into zucchinis, but the boys bear no fruit so they are destined for beignets. In the photo below, he would be the top flower. Can you see the squash beginning on the base of the lower flower? That’s our girl! Let her be.
So head back to the kitchen and trim the stem and pull off and discard the ‘little green things’ around the base of the flower. Or leave the stem to have a handle to hold when dipping.
If you have collected enough to cook, proceed with the recipe. Otherwise, store, refrigerated, in a covered plastic box for a day or two until you have enough for a batch.