Beyond the Classroom: Squash Blossoms

When we were at the farmers' market over the weekend, we saw some squash blossoms. I had read about squash blossoms, but never cooked with them.  So, when I saw them in the market I just had to get some. Of course I've never tasted squash blossoms and didn't really know what to do with them, but I love stretching my chef wings. 

 A quick google search led to many options - quesadillas, soup, and risotto, to name a few, but the hands down most popular was definitively stuffed and fried. I'm not a fan of fried food, but figured I'd give it go. 

It turns out fried and stuffed squash blossoms are pretty easy and very fun. You take some squash blossoms and pull out the pistils VERY carefully so as not to break the petals. This was the hardest part. You mix ricotta with some herbs (I used parsley salt and pepper) for the filling. 

The recipe I used had you fill the blossoms by piping with a pastry bag. I used the poor man's version - fill a sandwich bag with filling, seal the bag, and snip off one corner - Voila instant piping bag (works well for cupcakes as well). So with my simple bag, I filled the blossoms and twisted the tops of the petals to seal it in. 

Next step batter. So did I already mention that I'm not really a deep frying kind of gal? Up to this point I had never battered something. This in itself was a fun new adventure. There are lots of options for batter, the most popular seemed to be beer. We didn't have beer, but I had buttermilk so I mixed 1 1/2 cups of flour with butternilk until it made kind of thick pancake like batter, added some seasonings and I was ready. (NOTE: this was WAY too much batter for the 15 blossoms we had, despite what the recipe said).

 The cooking was definitely the fun part. Following the directions, I kind of dragged the blossoms through the batter (very messy) and then dropped them into the boiling oil(about 1 " deep). There is something distinctly satisfying about the bubble and snap sounds made by the frying blossoms. After about 2 minutes, they were ready. I dabbed them on paper towel and salted then again (well this can't be healthy!) When they were cool enough, we all enjoyed them with a bowl of freshly made roasted pepper soup (that's the healthy part). These definitely will be a big hit at a party, so they are going on the keep side of my recipe list. If nothing else, they are certainly fun to make.

You can google for a recipe, there are lots out there.  I used the one here with some adaptations.



  1. Sounds good. I've never heard of squash blossoms. My mom loves to garden and grows squash so I will have to pass this on to her. What is the filling?
    My Bright Blue House

  2. Thanks for taking time to share. I think you can use squash or zucchini or even pumpkin blossoms, but I am definitely no expert. I got these at the farmer's market. Too chicken to take out of my own garden.


  3. Thanks for the invite. They were fun! We did risotto the next week with squash blossoms. They make the risotto very pretty but not much difference in flavor.


  4. Well, this is a recipe I had never come across before. I'd like to try them. Kathleen
    Kidpeople Classroom


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