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PDFHave you ever had a stuffed, fried squash blossom fresh from the garden? Though I’ve been reading about these for years, I have never had one until this summer. Um, yum. I seriously cannot believe that I’ve never made these before. So simple to make, & so good to eat.
First, get yourself some squash blossoms. You can find these in your garden. Though it may seem wrong to pluck a blossom off a zucchini or squash plant because the vegetable will never grow, it is worth it! I may never get another squash or zucchini in my garden again because I will be stealing all of the flowers. You can also find these at all of our local farmers markets. I find that generally people have these stashed away and if you ask they will happily produce a nice little supply for you.
Plan to cook them on the same day, and store them in the fridge – they wilt quickly.
Now gather your ingredients:
corn starch
flour
salt
pepper
olive or canola oil for frying
cheese (morbier, goat, cheddar, etc. My personal favorite is herbed goat cheese)
Make a sludge with the corn starch, flour, salt & pepper. You can add in some dried herbs here or just leave it plain. Add water, a little bit at a time until your mixture is somewhere between runny and thick. You want it to stick to the blossom but not be thick like a roux.
Start heating oil in a frying pan, medium heat. Now, gently open the flower and with a small spoon or your finger, stuff in some cheese. Not too much, not too little. If you put in too much, it will all melt out into your frying pan, leaving you nothing and you don’t want that. If you put in too little, it’s not as good, because cheese makes everything better, right? So put in just enough so that you can gently twist the tips of the flowers to close off the cheese pouch.
Next dredge it in the sludge mix.
Put it in the frying pan, and don’t put it too close to its neighbor otherwise they will stick together and it will be hard to separate them later. Once they are lightly golden brown, turn them over and let them brown up on the second side.
Dry for a few minutes on a paper towel, but don’t let them cool too much. They are best eaten warm.
Perfection.
You can alter this recipe in a ton of different ways. I’ve tried it with panko breadcrumbs, nearly every kind of cheese and spices in the sludge. My personal favorite is herbed goat cheese on the inside, and just a plain old flour/corn starch/sea salt and pepper sludge on the outside. This combination doesn’t seem to overpower the taste of the blossom.
Give it a try! Even my picky child who hardly eats likes these.
About Author
SJPmama is the schemer, founder, and the editor at San Juan Parent. She created San Juan Parent because she wanted to find fun activities for families in the San Juan Mountain Region that would tire her kids out and make them go to bed at a decent hour. She has been banging away on computers for longer than she can remember and freelances at various tech jobs. She considers herself extremely lucky to have such awesome friends and family who are willing to let SJP feature their stories on the interwebs.
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[...] fact, I need to credit Borden Farms and their recipe for inspiring my adventures with Stuffed Squash Blossoms this summer. Not only does Borden Farms give you vegetables, but they give you recipes to go with [...]