Jamila Dorsey Lauren Rubinstein

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They're not typically found in your neighborhood grocery store, but squash blossoms have become a great seasonal treat. Squash (zucchini, acorn, butternut, and the like) grows on a vine, and large yellow flowers bloom both on the squash itself and the vine. These blossoms, once cleansed, are edible and often taste like a lighter version of the squash.

For expert advice on preparing squash blossoms, we went to Micah Willix, the executive chef of Ecco--the newest addition to the Fifth Group restaurants. Willix has considerable experience preparing unique seasonal dishes, having come to Fifth Group from Seasons 52 in Ft. Lauderdale. He says that squash blossoms are a "light bite" you'll find mostly in warmer months. Better suited to the tapas style of eating that has become so popular in recent years, squash blossoms are much too light to be considered an appetizer or entrée. Usually stuffed or lightly fried, the chef describes squash blossoms as perfect for "simple summer fare."

To cook at home, Willix recommends purchasing organic blossoms, which you can find at a local farmers' market or an organic farm stand. To clean, wash the flowers and trim the stems, then remove the stamen from the blossom. Willix likes to lightly flour and fry them and serve with a nice vinegar sauce, such as the warm anchovy vinegar he uses at Ecco. On their own, the blossoms are bright and delicate with a little sweetness to them, so a vinegar sauce makes for a wonderful contrast. You might also try stuffing them with a soft cheese such as ricotta and then frying. Cooked or raw, there is a certain air of adventure in trying out this delicacy. And what could be wrong with a little summer adventure?

New Addition

On May 16, Fifth Group restaurants added yet another dining option to its repertoire. The new restaurant, Ecco, is located in Midtown at 40 7th Street on the corner of Cypress. Unlike many of the group's other restaurants, this venture has no signature cuisine. It is simply an urban neighborhood eatery influenced by European establishments and flavors. "We wanted this place to be comfortable and un-intimidating," says executive chef Micah Willix. "It is a quality driven restaurant with food that people can understand." Willix says that the restaurant's menu provides its patrons with a variety of dining options. There are items more suited to a casual meal after work at the bar, and choices that are perfectly suited to formal events, making Ecco an all-purpose dining destination. "We'd like to see people coming in four or five times a week," Willix says.

RECIPE:

Fried Squash Blossoms with Anchovy Vinegar

Serves 4


Fried Squash Blossoms:

6 oz. squash blossoms

1 lb. seasoned flour

3 cups egg wash

3 oz. anchovy vinegar

2 lemon planks per blossom

1 qt. vegetable oil

Fleur du Sel (to taste)    



Seasoned Flour:

1 lb. flour

1/4 lb. tapioca flour

1/4 cup salt

2 Tbsp. pepper


Mix all ingredients together.


Warm Anchovy Vinegar

2 1/2 oz. champagne vinegar

1/2 oz. anchovies


Chop anchovies until fine and almost a paste. Mix with vinegar and warm. Be careful not to boil the vinegar or it will lose some of the acidity.


Frying the squash blossoms:

In a medium saucepan, heat oil to 350 degrees. Make sure that the oil does not fill more than half of the pan. While the oil is heating, make the flour mixture (see recipe below) and egg wash. Dredge blossoms in flour, then egg and back to the flour. Once the oil is hot, shake the excess flour off blossoms and slowly place them in the oil. Be careful not to overcrowd the pan or your oil will cool and make the blossoms greasy. Fry for two minutes on one side, flip and continue to fry until golden brown. Drain the blossoms on paper towels and season with fleur du sel. Serve with lemon and anchovy vinegar.