Last July I was introduced to the lovely thing that is a squash blossom by my CSA and since stuffing and frying them, I’ve been waiting all year to do it again. The funny thing about this? I posted a pic online when I made them and since then my uncle asks me for the recipe every time we see each other. Now, usually we don’t see each other much, but since we have both moved to the area we seem to constantly run into each other and I end up hearing another request for a post about squash blossoms.
The week before last I was at the Farmer’s Market and I thought I saw blossoms and got very excited, only to be informed they were daylilies. Lucky for me, though, when I told them that I was hopeful for squash blossoms, they told me to stop by next week and they’d see what they could do. As I walked up to their booth this last weekend I saw a bag of something orange greet me. Turns out, just for me, they plucked 11 squash blossoms. How glorious!
I had thought about doing something different, but I couldn’t help myself… I had to stuff ’em and fry ’em! The bright side? My uncle will finally have his recipe. The brighter side? So will all of you!
- 10-12 Squash Blossoms (Fresh, 2 days is about all you got in the fridge after picking)
- 1 large clove Garlic, minced
- 1/2 tsp Salt, halved
- 3/4 c Shredded Gouda (Goat, Parrano, etc)
- 1/2 c Grated Cheese (Mizithra, Parmesan, Romano, etc)
- 1 Tbs Fresh Herbs (Parsley, Oregano, Thyme), minced
- 1 Tbs Fresh Basil, minced
- 2 Eggs, beaten
- 1 tsp Milk (optional)
- 1 1/2 c White Flour
- 1/2 tsp Baking Powder
- Black Pepper
- Canola/Vegetable Oil (enough to fill a pan 1/2″ deep)
Quick clarifications. I’ve made this recipe twice now and I’ve realized that the cheeses and herbs can be altered a bit and will work great. First time I made this I used a fresh goat gouda, mizithra cheese, basil and parsley. Second time I made this I used parrano, parmesan, mizithra, parsley, oregano, thyme and basil. Both times were awesome, so I think you should be able to tweak those components a bit. Also, try and use the blossoms as soon as possible as they really will only last 1 – 2 days after picking.
- Mix the cheeses, herbs, garlic, 1/4 tsp salt and pepper in a bowl and set aside.
- Combine remaining 1/4 tsp salt, baking powder and flour, stir, spread onto a plate and set aside.
- Mix eggs and milk (if using) in a bowl and set aside.
- Remove the pistil (long pointy thing in the center of the flower) from the blossoms carefully (the flowers rip easily… tweezers will help here).
- Stuff cheese mixture into flowers, try not to overfill, twist or press flowers closed.
- Heat oil over medium heat.
- When oil is hot, dredge each flower in flour, followed by the egg mixture, followed by flour once more.
- Place three to four blossoms into the oil and cook until golden brown, turning occasionally.
- Drain on paper towels, serve with marinara sauce and eat up!
Now for the making of shots:
Hopefully this season you get a chance to try these… they’re quite addicting and make you look forward to this time of year and the Farmer’s Market. Since this is the only thing I’ve ever done with these, what is your favorite blossom recipe?