Fried Squash Blossoms

I seem to somehow forget every year just how delicious these are. you can adapt this recipe in an infinite number of ways! They can be appetizers or part of a hearty meal.

Batter:

1 egg
1/4 cup flour
1-2 tbsp milk
1/2 tsp salt

6 fresh squash blossoms

Filling and oil for frying

Heat at least an inch of oil in a skillet for deep frying.

Beat the egg and slowly stir in the flour to form a smooth mixture. Add enough milk to make a batter that will easily coat the delicate flowers. Stir in the salt and set aside.

Cut out the stamen (the pollen coated part that sticks up in the middle) of each flower and gently swish in cold water if they seem dirty or buggy. You want the flowers to be perfectly dry for frying so you may need to do with in advance.

Fill the flower with the filling of your choice. I prefer farm fresh goat mozzarella of course! I just slice into 1/2″ pieces and fill, leaving enough room to twist the end of the flower closed.

While holding the end of the flower closed, twirl the it in the batter until evenly coated and the tip is somewhat stuck together (it’s ok if it opens some during frying…depending on your filling!). Fry them a few at a time for about 2 minutes per side or until they are golden.

Let drain over paper towels (I like to put fried food on a cooling rack over paper towels so they don’t sit in the oil) and serve immediately.

There are innumerable cheese-and-herb fillings to try and I’ve tried risotto (a favorite!) and a spinach mixture. The possibilities are endless…enjoy!


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