For some reason, our zucchini plants got lots of blossoms, but not a lot of zucchinis, which was fine by us because we LOVE fried stuffed squash blossoms!
Eric (AKA Masa) has been perfecting his frying technique and adapted this recipe from blogger Mexico in My Kitchen using roasted green chilies from Guerrero’s Chile, a fellow farmers market vendor.
If you’re picking the blossoms from your garden and need to gather them over several days or if you’re buying them at the market and not cooking them right away, they can be stored in the refrigerator for 3-4 days. Here’s how to prep them so they’ll last:
*We’ve found the best container to be the clamshells that berries or salad greens come in.
*We tried nut flours and they didn’t work. All purpose gluten-free flour might, but we haven’t tried. If you try it, please let us know how it works!
Prepare the Blossoms