Saturday, August 21, 2010

Squash Blossom Saturday

The neighbors asked us to watch their geriatric dog, Kramer, for the weekend and to please help ourselves to whatever zucchini, tomatoes, and onions we wanted.  Well, we're quite well-stocked in the tomato and onion category, and I'm kinda "bleh" on zucchini.  But since he's so well-behaved, we're happy to watch the old boy any time.  I went through the alley to their back yard to pick him up.
Hello.  What have we here?  Zucchini trails of squash blossoms overgrown from my neighbor's backyard into the alley!  Oh my pretties... you shall be coming home with me!
I've only ever had squash blossoms once.  I was at a farmer's market in San Diego and one stand was offering up squash blossom tacos.  The flavors and textures were so delicate -- I couldn't get them out of my mind.  I read probably a dozen to twenty recipes for them.  I vowed to grow zucchinis in our garden this year, but we Roses got our wires crossed and the seeds never went into the ground.  Thank goodness for good neighbors.  I helped myself to seven blossoms.

I picked thyme, parsley, and spicy globe basil out of my own garden and minced the herbs finely.  I minced a small clove of garlic, and mixed it with the herbs, some ricotta, parmesan, finely ground pepper, and fine sea salt.  I gingerly cut off the bottom of the blossoms and removed them with the pistil and stamen intact (don't be impressed by my knowledge of flower anatomy... I couldn't remember and had to consult Google).  Then I stuffed the blossoms with the herb cheese mixture, dipped them in egg, and dredged them in flour.
I poured about a quarter inch of olive oil into a skillet and heated as high as I could without the oil smoking.  Then the stuffed blossoms went in and cooked till they were golden.
Once done, I blotted with a paper towel, and waited till they would just barely be too hot to pick up with my fingers and popped them in my mouth.  Delicious!
They didn't last long enough to get cold.  I'm not sure, but I don't think Mr. Rose managed to get his fair share.  He barely escaped with his fingers.  Oops.

Stuffed Squash Blossoms
10 squash blossoms
1/2 c whole milk ricotta, drained
3 tbsp finely grated parmeggiano reggiano
2 small sprigs of thyme, finely minced
2 small sprigs of spicy globe basil, finely minced
2 sprigs flat leaf parsley, finely minced
1 small clove garlic, finely minced
sea salt and finely ground pepper to taste
1 egg, lightly beaten
1/2 c unbleached flour
enough extra virgin olive oil to put a 1/4" in a small skillet

Rinse the blossoms in cold water and gently pat dry.  Cut about 1/4" off the bottom of the blossoms and carefully remove them as well as the pistils.  It's okay to leave pollen inside the blossoms.  Set the blossoms aside.  In a small bowl, mix the herbs, garlic, and cheeses.  Add salt and pepper to taste.  With your fingers, gently stuff the blossoms with the herb-cheese mixture through the opening in the bottom.  Heat the oil in a pan on medium-high heat.  The oil should be as hot as it can get without smoking.  Dip the stuffed blossoms in egg and dredge through flour.  Gently drop the blossoms into the heated oil and fry till golden on the bottom, then rotate them so the top sides get golden as well.  Remove from oil and set on paper towels to blog the oil.  Eat while hot, but be careful not to burn yourself with the hot cheese inside!


  1. Those are picture perfect squash blossoms!!! wow, and we do know how I love blossoms!!!! Now you need to make some cannoli blossoms, and I'll be right over for dinner!!

  2. Indeed! You were definitely an inspiration in the making of these tasty treats!

  3. Gorgeous squash blossoms! I have never had them before, but your post makes me want to head out to the farmer's market this instant!

  4. Mmm, so good. It's a good thing you took them, they wouldn't have lasted the weekend!! Sweet of you to take care of the old pooch (as I have an old dog myself).

  5. congrats on your squash blossom success!

    Since you used garden-grown ingredients, you should enter this post in this month's "Grow Your Own" roundup, hosted by Andrea from Andrea's Recipes.

  6. I've never tried anything like zucchini or squash blossom before. I wonder how was it tastes like! Thanks for sharing. Enjoy your day.
    Cheers, kristy

  7. So lucky! I wish I had your neighbour.

  8. Those are gorgeous...Love squash blossoms :)


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