Since my zucchini, yellow squash, and pumpkins are all flowering like crazy, I decided it was time I tried out fried squash blossoms. My friend Carrie told me they taste a bit like abalone, and oh my goodness she was right! These were quick, easy, and delicious! It was also pretty fun to go outside and collect the blossoms. Pick them earlier in the day when they’re more open and there’s less insect activity.
I recommend them as a small snack or side dish, as they aren’t very healthy at all.
Fried Squash Blossoms (adapted from The Joy of Cooking)
- 10 to 12 fresh squash blossoms
- 1 clove of garlic, minced
- 1/4 tsp. salt
- 3/4 c. shredded cheddar cheese
- 1/2 c. grated Romano cheese
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh basil
- A few grinds of black pepper
- 1 large egg, lightly beaten
- Approximately 1 1/2 c. flour
What to do:
Mix the garlic, salt, cheese, herbs and pepper together in a bowl.
Remove the pistils from the blossoms and stuff them with the mixture.
Twist the tops to hold them closed.
Heat about 1/2 inch of olive (not extra-virgin) or canola oil in a
heavy frying pan or cast-iron skillet. Dip the blossoms one at a time
into the beaten egg and then into the flour. Fry them three or four at
a time, turning occasionally, until they are golden brown on each
side. Drain briefly on paper towels and serve immediately with
marinara sauce for dipping.