Fried Squash Blossoms

comments (24) August 26th, 2010

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cookinwithherbs susan belsinger, contributor
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Baby squash with blossoms attached. Click on other photos to enlarge and read captions.
Just-harvested squash blossoms that have been washed, inspected for insects, stamens removed and patted dry. Gently open blossom to insert cheese or stuffing. 
While my favorite way to eat squash blossoms is stuffed with cheese and herbs and dipped in batter and fried; they can be filled and baked or cut into chiffonade and scattered on sauteed squash, pasta, or salads.
Baby squash with blossoms attached. Click on other photos to enlarge and read captions.Click To Enlarge

Baby squash with blossoms attached. Click on other photos to enlarge and read captions.


Ingredients:
Makes 16 blossoms; serves 4 as a side dish

16 zucchini flowers
About 4 ounces mozzarella or other soft cheese like ricotta, Boursin, or cream cheese
1 extra large egg
1 tablespoon water
1 tablespoon olive oil
About 1/2 cup unbleached flour
Few pinches salt
Vegetable oil for frying
Lemon wedges for garnish

In the height of the season, I've seen an average adult easily consume a dozen of these during one meal. I often add some chopped herbs like chives, sweet marjoram or basil with the cheese for the filling.

The golden orange blossoms from these annual vegetable plants are a summertime treat.  The blooms of all types of squash--zucchini, yellow crookneck, patty pan, winter squash, and even pumpkin--can be used, though they do vary a little in size and time of bloom.

Plants produce both male and female flowers.  The squash grows from the female flowers, which will often already have a small fruit on the end when you are ready to pick blossoms.  If you have an abundance of squash or want to slow down squash production, harvest both male and female blossoms.  Otherwise harvest mostly male, leaving a few in the garden for pollination.

Using a sharp knife cut the male flowers leaving a few inches of stem or cut the female flowers below or above the fruit.  Flowers on stems can be stored in a glass of water until ready to use, or flowers can be prepared and kept in the refrigerator between damp paper towels for a few hours.  To prepare the blossoms, snip the stem close to the flower or cut the flower from the base of the fruit and remove.  Rinse them carefully; they often have insects inside.  Remove the stamens and stigmas from inside of the flowers and gently pat them dry.

Gently wash the zucchini flowers, remove the pistils, and pat them dry.  Cut the mozzarella into 16 pieces about 1 1/2 x 1/2 inches.  Place a stick of mozzarella inside each blossom.

In a shallow bowl, lightly beat the egg with a fork.  Add the water and olive oil and blend well.  Add the flour and the salt and combine well to make a smooth batter.

Pour the oil into a skillet so that it is about 3/4 inch deep and place it over moderate heat.
Holding the flower by the open end, dip it into the batter, and place it in the skillet.  Repeat with a few more flowers.  Turn them gently so that they turn golden brown all over.  Drain the fried flowers on paper towels while frying the rest.  Serve hot with lemon wedges.

If you are frying a lot of flowers you can place them in a preheated 300 degree oven for a short time to keep them warm, but they are best if served immediately.


posted in: squash, squash blossoms, side dish, appetizer

Comments (24)

BenjaimWelch writes: I love this vegetable
Posted: 6:36 am on November 18th
HarryGalbert writes: In credible work
Posted: 6:28 am on October 30th
Maxbannett writes: Awesome......
Posted: 4:58 am on October 30th
Oscarwilson writes: Awesome...
Posted: 4:13 am on October 30th
Masongreen writes:
That seems really very testy... Nice Job

Posted: 3:20 am on October 30th
Archiefox writes: incredibly Awesome
Posted: 2:49 am on October 30th
AlbertRoy writes: OSUMM keep it up .. great work

Posted: 2:29 am on October 30th
Marquss writes: Awesome keep it up .. great work

Posted: 2:04 am on October 30th
Thomaswain writes: Great concept...
Posted: 8:03 am on October 29th
Mikespencer writes: Just incredible....
Posted: 7:43 am on October 29th
Dominichemmer writes: It looks Beautiful....
Posted: 7:10 am on October 29th
Sandraclif writes: Awesome.....
Posted: 6:53 am on October 29th
Adwardstim writes: Nice Job....
Posted: 6:07 am on October 29th
Adwardstim writes: Nice Job....
Posted: 6:07 am on October 29th
GayleGray writes: I luv this baby squash
Posted: 6:17 am on September 29th
WillardHicks writes: good to see best for health.....
Posted: 11:24 pm on September 9th
gregsoto writes: healthy food...........
Posted: 5:24 am on September 9th
nathanwood writes: nice Squash Blossoms...
Posted: 1:48 am on September 9th
RubyGarcia writes: Awesome and i like it..
Posted: 6:22 am on September 8th
SageCombs writes: i like it..........
Posted: 2:43 am on September 8th
MaeganDoty writes: greattt
Posted: 6:08 am on July 2nd
MelvinEstes writes: nice share
Posted: 3:23 am on June 2nd
GemmaT writes: I love these fried blossoms. The first time I ate those was back in 2007 when I was on holiday in Nice, France. I wanted to try something new and the waiter recommended that I try fried squash blossoms. At first, I was a little bit skeptic, but once the first one entered my mouth I fell in love with this food. Ever since, I've been cooking fried blossoms every single week.
Posted: 6:56 am on May 22nd
Robzikshi writes: Turn them gently so that they turn golden brown all over. Drain the fried flowers on paper towels while frying the rest. Serve hot with lemon wedges.
Posted: 5:19 am on May 21st
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