Fried Squash Blossoms
Fried Squash Blossoms

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, fried squash blossoms. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish. Fried Squash Blossoms are a wonderful treat and simply delicious! If you grow any type of squash then you'll have an abundance of these tasty flowers in.

Fried Squash Blossoms is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Fried Squash Blossoms is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook fried squash blossoms using 4 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Fried Squash Blossoms:
  1. Make ready 10 Squash Blossom
  2. Get 3 Eggs
  3. Prepare 1 cup Flour or parmesan cheese
  4. Take 1 Oil to Fry

We had a ton of male blossoms and I've been wanting to try fried squash blossoms forever so I plucked a bunch and found this recipe. Zucchini and other squash blossoms are fried all over Italy—stuffed or not—but this recipe came from a restaurant in Castel Gandolfo, near Rome. Try these fried squash blossoms for an amazing side dish, or meal! When you get your seeds planted, you can imagine a time when you get to enjoy that full harvest.

Instructions to make Fried Squash Blossoms:
  1. If you have a garden with ANY kind of squash ..be it zucchini, yellow straight or crooked neck, pumpkin or mellon (whatever) you are in LUCK!! The male flowers can be removed (all except for a couple) and you can eat them (oh yes you can and they are AMAZING) In the picture here you can see the difference - the female blossom on the left has the little bump that will be the fruit as it matures. The right one is a male. These are the ones you want to pick.
  2. You want to pick them within I would say about an hour or so of when you want to make them because they dont really store very well …they are pretty fragile. Once you have the boy flowers picked take them inside and rinse them gently with cold water (sometimes a bug will get stuck in the blossom) then i just put them in some cold water in a bowl until Im ready to cook them.** update. If you choose to use pumpkin blossoms remove the little thingy in the middle of the blossom.. I think its called an anther. They are a little bitter.
  3. Wisk up some eggs - How many you used depends entirely on how many blossoms you have.
  4. Now if you are on a low carb or keto diet I suggest you use parmesan cheese if not you can use plain flour (not self rising) - just put one or the other in a shallow pan.
  5. Take a skillet and pour in some veg oil - it should be about a half inch deep at least - the bigger your skillet the more oil you will have to use - get your oil nice and hot - I usually put mine on med high - but this varies with your stove - you can test if its ready by putting in just a bit of the stem ..if it doesnt start boiling in the oil right away your oil probably isnt hot enough yet.
  6. Once your oil is at a good temp - take a blossom - shake the excess water from it (NOT near the oil!!) then gently dip it into the whisked eggs coating the blossom
  7. Then dredge the egg covered blossom in either your flour or cheese. Take the blossom and gently place it in the oil - it should start boiling the instant you put it in. Move on to the next blossom and repeat until you have your pan full.
  8. The Blossoms will need turned once - when they start turning a nice golden crispy color turn them over (usually happens pretty quick - by the time you finish adding the last one to the pan the first one you put in is usually ready to be flipped)
  9. Once both sides are crispy remove from the oil and I recommend placing on a paper towel or news paper to absorb access oil - I recommend salting them lighly right away after you remove each batch from the oil.
  10. Then you just eat them - Now just last night (I should have taken pics!!) I tried a new twist and before I dipped them into the eggs I took a little chunk of cream cheese and placed it inside the flower - then did the egg and flower - it was very good. You could also mix crab meat or garlic or jalapeno into the cream cheese too - I think it would all be great.
  11. The taste of just the plain blossem deep fried is very very similar to a morel mushroom. Which if you have ever had them are one of the yummiest things ever …so these squash blossoms are great. If you are on a keto or low carb diet they are virtually carb free - I dont have the exact counts but if you add the tiny bit you get from the egg and the cheese its not very much at all :) I will add more pics to this recipe soon!

Fried stuffed squash blossoms with a savory ricotta filling, great appetizer with Mexican Flavors. Cooking with Squash blossoms is more common in Central Mexico during the rainy season. Meanwhile, carefully open squash blossoms without tearing the petals and remove the stamen. I've always read that you can eat the flowers from squash and zucchini. Stir-fried Squash Blossoms: One Hmong farmer had bags of them for a dollar.

So that’s going to wrap it up with this special food fried squash blossoms recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!