Fried stuffed squash blossoms - Edible flowers from squash that are delicious to eat as hors-d'oeuvres.
Over the past few years, I've become a fan of eating flowers from vegetable plants. It goes beyond those childhood days of picking the flowers from honeysuckle bushes and enjoying their sweet nectar. I'm partial to the flowers that grow on the end of squash/zucchini plants. It's to the point that I now grow my own squash. With all that being said, these flowers are exclusive to summertime, which just makes them mo betta!
FRIED SQUASH BLOSSOM INGREDIENTS
- Squash Blossoms
- Goat Cheese
- Baking Powder
- Corn Starch
- Chili Powder
- Lime Juice
- Canola Oil
Make the Batter
Prepare the Squash Blossoms
WHERE TO BUY SQUASH BLOSSOM
While I wait for mine to bloom, I buy squash blossoms from local farmers. I'm always looking for ways to enjoy them. Last year my best recipe were these squash blossom tacos which I plan to enjoy again this season. However, these fried stuffed squash blossoms will be my go-to appetizer for any entertaining as well as that pre-dinner snack to keep the natives at bay while I get the main items done.
What are fried Squash blossoms stuffed with?
Most recipes I've seen call for them to be stuffed with ricotta cheese, battered and fried. This includes the recipe from The Kitchn which I based my version. I chose honey, goat cheese, basil, chili powder and lime juice for my stuffing.
Squash blossoms have a mild squash flavor so it pairs well with the bold chili powder flavor. The sweetness from the honey helps balance against the slight heat while also mellowing out the tart goat cheese flavor.
I tested these amongst my family first. They were intrigued by the color and delicate texture but curious about their flavor and mouth experience. Their reaction was one of wild surprise and interest as a fight between my kids ensued over the remaining sample.
Fried Stuffed Squash Blossom Meal Planning Tips
- Squash blossoms aren't a buy and hold ingredient. Cook them as soon as you can given their short shelf life. Same day is the Food Fidelity recommendation.
- Examine your blossoms for bugs and obviously, if you find any, then wash them delicately by holding them under a slow stream of water from your faucet.
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MAKE THIS RECIPE
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- ¾ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon pepper
- ¼ cup flour
- ½ teaspoon season salt
- ½ cup water
- 1 egg -- slightly beaten
- 10 to 15 squash blossoms
- ¼ cup goat cheese
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon fresh basil finely chopped
- 1 teaspoon lime juice
- Canola oil
- Salt & Pepper to taste
Make The Batter
- Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
Prepare the squash blossoms.
- Carefully separate the flower petals without breaking them and remove the pistil in the center.
- Combine the goat cheese, honey, basil, lime juice and chili powder until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
- Heat enough oil in a frying pan - about an inch deep - to accommodate the blossoms.
- Dip the stuffed blossoms in the batter and set aside.
- Add the blossoms to the frying pan and fry no more than a minute per side. Remove and allow to drain on a paper towel lined plate.