stuffed squash blossoms

If your garden is anything like mine then you have a lot of squash blossoms right now. Maybe you’ve heard they’re edible too, but are wondering how to eat them? I make stuffed squash blossoms. Like anything that you can stuff (mushroom caps, filled pasta, etc…) you can put just about any stuffing you want inside a squash blossom. So feel free to change up the ingredients I’m suggesting. I kinda wished I had a soft cheese like ricotta or chevre this day, but I didn’t. Let me know if you come up with anything really good!

Ingredients
8 squash blossoms*
1/3C seasoned breadcrumbs (make your own seasoned breadcrumbs, or use store bought ones- I won’t judge)
1 garlic scape, minced (scallion, green onion, chives, you get the idea)
1/4C shredded cheddar cheese
2 eggs
olive oil for frying pan

*When you’re picking squash blossoms try and pick the male flowers only, or you’ll reduce your final squash harvest. Look for a little bulge in the stem just below the female blossoms – this is the baby fruit. Pick squash blossoms early in the day before they wilt. And be sure to leave enough male flowers for good cross pollination!

squash blossoms

Directions
Mix the breadcrumbs, cheese, and minced scape together.
Beat 1 egg and mix it into the filling.
Stuff each squash blossom with ~1T of filling. What you want to do is fill the bell of the blossom up to the point where the petals all separate.
Twist the petals together over the top of the stuffing, like this:

squash blossoms stuffed

Heat the olive oil in your frying pan over medium-high heat, and beat the second egg.
Dip each blossom into the extra egg, roll it around, and then drop it into the pan. I could fit all 8 into the pan at once.
Cook the blossoms for about 4 minutes on one side, then flip them and turn the heat down to medium. Cook for 6 to 8 minutes on the second side. You want the filling to really cook all the way through so there’s no raw egg left. Flip the blossoms again if you need to prevent the second side from burning.

squash blossoms fried

Once they’re fried they aren’t as pretty looking, but still very tasty! I will note that this may not be the best way to eat squash blossoms. By the time you’re done breading and frying them there’s not much unique taste left except a sweet, nutty note at the base of each blossom. But still, breaded, fried things are pretty tasty!

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2 responses to “stuffed squash blossoms

  1. >>Look for a little bulge in the stem just below the female blossoms – this is the baby fruit.<< (and DON'T pick those) . . . (just in case your birds-n-bees training left this bit out . . . )

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