ALSO AVAILABLE ON AMAZON

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.

Storing Blossoms (before stuffing and cooking)

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:

Holding blossom by the stem, swish them gently in a bowl of cool water, gently pat dry with a kitchen towel
Remove the stamen using tweezers or tips of kitchen scissors
Line container with paper towel, add the blossoms—do not crowd!*

Stuffed Squash Blossoms

Servings

Ingredients

16 squash blossoms
2 TBSP onion (white, red or green), minced
1 Serrano pepper minced (replace with 1-2 TBSP minced roasted green chiles)—OPTIONAL
1 TBSP fresh herbs (flat leaf parsley or cilantro), finely chopped
1 C ricotta or goat cheese at room temperature
1 large egg
1/3- cup all purpose flour*
¼ cup of beer or plain sparkling water
Salt and pepper
1 TBSP + 3/4 C extra virgin olive oil or other neutral oil

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Directions

Prepare the Blossom

Wash the blossoms and carefully dry them with a kitchen towel
Remove the pistil with tweezers or tips of kitchen scissors

Prepare the Filling

Bring ricotta or goat cheese to room temperature.
Heat 1 TBSP of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent.
Add the onion and pepper mixture to a bowl with the ricotta or goat cheese and chopped herbs. Mix well and season with salt and pepper.

Stuff the Blossoms

Using a small spoon, stuff the blossoms carefully to avoid tearing. (Stuffed blossoms can be stored in the refrigerator for up to 4 hours before frying).

Prepare the Batter & Fry

In a medium bowl, mix 1 large egg, 1/3 C flour, ¼ cup of beer or sparkling water until smooth.
Cover bottom of 10-12" fry pan with about a quarter inch of oil, heat to medium-low (oil should be hot, but not smoking—test readiness by dropping a bit of batter in, if it sizzles and floats up, you’re good to go!)
As soon as the oil is hot, grab each blossom from its stem and dredge carefully in the batter mixture to cover completely.
Place the stuffed and coated blossoms in the pan, being careful not to crowd the pan.
Cook for 90 seconds or until the bottoms turn a light brown color.
Flip blossoms over gently and cook for 90 more seconds.
Remove the cooked blossoms and place on a plate covered with paper towel or a clean wire rack.
Repeat with the other blossoms (you may want to replace oil if it gets dirty or too hot).
Eat right away!

Recipe Note

*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!

Also in sides & other fun things to make

Miso Tahini Sauce (No Cooking Required!)

Indian Raita (Yogurt Sauce)

Easy Global Roasted Vegetables & Sauces

We love roasting vegetables with our spice blends and zhuzhing them up with super easy sauces, from Green Tahini to Raita.

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Stuffed Squash Blossoms

Storing Blossoms (before stuffing and cooking)

Stuffed Squash Blossoms

Category

Servings

Ingredients