SAUTÉED SUMMER SQUASH WITH FRIED ZUCCHINI BLOSSOMS

SERVES 4

FRIED ZUCCHINI BLOSSOMS are a delicate favorite. On their own, they make a great chip, dipped in Roasted Tomatillo & Pepper Salsa (here). I like to get the best of both worlds—crispy and soft—by pairing the fried blossoms with sautéed summer squash.

Grapeseed oil for frying

½ cup flour

½ cup cornstarch

8 large zucchini blossoms, base trimmed, pistils removed, and cut open

Salt

2 tablespoons olive oil

1 pound assorted summer squash, roughly chopped

2 cloves garlic, smashed

1 (1-inch) piece fresh ginger, peeled and smashed

Pepper

2 heads baby bok choy, stems and leaves separated

Heat about 1 inch of grapeseed oil to 375°F in a medium skillet. Meanwhile, combine the flour and cornstarch in a medium bowl, then gently stir in a cup of very cold water until a batter just begins to form. The lightest, crispiest batter is achieved by barely mixing the flour with cold water.

Working in batches, dip the zucchini blossoms in the batter, letting any excess drip off. Fry until you start to see a light crust form on one side, about 2 minutes. Turn the blossoms over and cook for about 2 minutes more. Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle with salt, then set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the squash, garlic, ginger, salt, and pepper and cook until the squash are just tender, about 4 minutes. Add the bok choy stems and cook for about 2 minutes. Reduce the heat to medium, then add the bok choy leaves and cook until just wilted, about a minute. Transfer to a platter and top with the fried zucchini blossoms.