tag: squash blossoms

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Fried Squash Blossoms

Fried Squash Blossoms

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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. Squash blossoms taste vegetable-like, slightly of raw squash, with a vague flowery smell. They are an Italian specialty when stuffed with cheese and fried in a light egg batter, or they can also be stuffed and baked. They are delicious sautéed at the last minute with squash dishes, eaten alone, or tossed with pasta. Squash blossoms can be cut into chiffonade or used whole and added to egg dishes, stir fries, soups, vegetables, and salads.

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Stewed Squash Blossoms (Flores de Calabaza Guisadas)

Stewed Squash Blossoms (Flores de Calabaza Guisadas)

3 comments

Squash and zucchini blossoms are the most fragile, most ethereal part of the plant. They add a special flowery delicacy to food.

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