“Our beautiful gourmet squash blossoms are beginning to flood the farm market ! Stuff, sautee, stirfry, etc. The Best !” VZ Farmer- Alan

Squash blossoms from the zucchini plant contain vitamin A carenoids (also called beta carotene). The carenoids boost the immune system and help improve vision.

How to Prepare Squash Blossoms:

Squash blossoms can be eaten raw or cooked.  Coarsely chop fresh flowers and add to salads, or use as a garnish for soups or other dishes. Chopped blossoms can also be sautéed in a little butter and added to a variety of dishes from soups to quesadillas. They can be brushed with butter or oil and grilled, and served as a vegetable. Because they are large, they are ideal for stuffing. Remove the inner sepals and stamen and fill with your favorite stuffing. Using a pastry bag can make the stuffing process easier, especially if you are preparing a large number of them at once. They are typically stuffed with a soft cheese preparation, battered, and fried. In Italian cooking, you will find preparations using mozzarella, ricotta, or chevre cheeses.

My Favorite Squash Blossom Recipe:

Stuffed Squash Blossoms: Use your favorite bread or meat stuffing or use the ricotta/mushroom stuffing below. Or skip the stuffing, and simply batter the blossoms and fry. The batter must be chilled for 30 minutes. Or it can be made in advance and refrigerate it for up to two days. If it is too thick after refrigeration, add a few drops of water to return to original consistency.

The Batter

1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water

The Stuffing

1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying

  1. Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.
  2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
  3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
  4. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
  5. Sprinkle with salt, if desired and serve immediately. Serves 4




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