Fried Squash Blossoms

Ilona

If you grow squash, try this recipe for a taste treat from the blossoms.

Squash Blossoms

Ilona E
Just one plant of Zucchini ( or Courgettes) results in lots of blossoms to harvest for this unusual dish. Popular in Mexico and Italy, this is not as well known a dish in the United States (at least not where I'm from). But the idea of the mild squash flavor of the blossoms with a creamy cheese filling sounds like a delight. And everyone who grows zucchini should have more than enough blossoms to use.
Course Appetizer

Ingredients
  

  • 3 tablespoons olive oil
  • 3 cups yellow onion sliced
  • ¼ cup minced garlic
  • 1 cup white pearl onions
  • 3 pounds very ripe Roma tomatoes
  • ¼ cup capers chopped
  • ½ cup kalamata olives
  • ½ cup green olives halved
  • ½ bunch fresh oregano chopped
  • 1 bay leaf
  • ½ teaspoon sugar
  • ½ bunch thyme
  • 1 ounce butter
  • Salt and black pepper to taste
  • Prepare the squash blossoms
  • 1 pound goat cheese
  • 2 jalapenos seeded and deveined
  • ½ cup epazote leaves
  • 12 squash blossoms
  • Salt to taste
  • ¼ cup extra-virgin olive oil

Instructions
 

  • Heat the olive oil in a large saucepan.
  • Add the yellow onions and cook until they're translucent.
  • Add the garlic and the pearl onions, and continue cooking over medium-low heat until the pearl onions are tender.
  • Add the chopped tomatoes, capers, olives, bay leaf, oregano, thyme, and sugar and combine thoroughly.
  • Continue simmering for about 45 minutes, until the sauce thickens.
  • Remove from heat and stir in butter until completely melted. Season to taste with salt and black pepper. Set aside.
  • Preheat the oven to 350 degrees.
  • Gently rinse the squash blossoms in a bowl of cold water and lightly pat dry with a paper towel and set aside.
  • Combine 1⁄3 cup of the goat cheese, all the jalapenos, and the epazote in a food processor and puree until smooth.
  • Transfer the puree to a mixing bowl and, using your hands, thoroughly mix in the remaining goat cheese. Season to taste with salt.
  • Separate the goat-cheese mixture into 12 equal pieces.
  • Using your hands, roll the pieces into logs about 2 inches long. (If you have a piping bag, you can use that to fill the blossoms.
  • Alternately, use a large Ziploc bag, push the filling into one corner of the bag, and cut off a tiny bit of the tip to make a piping bag.)
  • Gently pry open a squash blossom by pulling back on one of the petals and place (or pipe) a cheese log inside.
  • Lightly pinch the petals closed around the cheese.
  • Repeat with remaining squash blossoms.
  • Place the stuffed squash blossoms on a baking sheet and heat in the oven for no more than 5 minutes. The cheese should be warmed through, and the squash blossoms should soften but not brown.
  • To finish, divide the Veracruz sauce between four plates, top each with 3 squash blossoms, and drizzle with olive oil.

fried squash blossoms fried squash blossoms

donationDonate the cost of a coffee through Paypal for the work of publishing these pages. Please support my writing and webmaster efforts.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. Please consider supporting this site.

Shop shrubs at Nature Hills

Related Posts

Fattoush Salad, An Herbal Treat

Fattoush Salad, An Herbal Treat

Mediterranean flavors are added to the usual salad ingredients to create something special that may be new to you. (Or may be a favorite, if you...

Savory Cheesy Zucchini Muffins

Savory Cheesy Zucchini Muffins

Muffins are quickbreads that you can whip up easily, and when zucchini is ready for harvesting there is always a need for good recipes to enjoy it.

Lavender Tea Cookies

Lavender Tea Cookies

Like most lavender cooky recipes they were a shortbread based recipe. This one should yield a very nice result with the extra of rose flavored icing.

Salad Days

The spring brings fantastic new salad greens to the table. All those seeds which are planted when...

Ilona Erwin, author

Meet the Author

Ilona

I started working on this website beginning in 1998, when it was part of "Ilona's Reflecting Pool". Since then I've branched out into a number of online endeavors and work at writing lots of content for my sites. The work on "Ilona's Garden" remains my primary site and is dedicated to home gardener's success.