Fried Squash Blossoms? Yes!

Wednesday, June 11, 2014
When you shop the Farmer’s Market, or grow your own, the squash family delivers a big harvest. My grandmother cooked it down, as she called it. Way far down, into sweet gooey glop that the adults loved. I vowed never to eat it, and that lasted until my first squash planting became baskets and buckets of beautiful summer squash. Too pretty to resist, I embraced yellow squash and zucchini – first steamed and sautéed, then stuffed with cheese, pickled, and sliced raw for salads. My love affair came full circle when I was introduced to fried squash blossoms and roasted squash seeds! Here’s a yummy recipe that I adapted from several others. Like all my recipes, they’re not no-fat but are a bit slimmed down from the originals. Fried Stuffed Squash Blossoms Whisk together in a bowl and set aside: ½ cup unbleached flour (all purpose is ok) ½ cup sparkling water (important not to substitute here) ¼ teaspoon of salt Mix together for the stuffing: ½ cup feta cheese (or another crumbly cheese) 1 T softened cream cheese 1 T half and half ½ T fresh basil leaves (use scissors to slice very fine) 1 T finely chopped green onion salt and pepper to taste In another bowl of cold water, rinse 4-6 zucchini blossoms and shake dry. Open each one gently and spoon in up to 2 teaspoons of stuffing. Twist the tips to seal in the stuffing. Heat about an inch of canola oil to 350 degrees and fry the blossoms for about 2 minutes, turning frequently. Drain on paper towels and serve with a zesty tomato sauce for dipping.
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