Five Squash Blossom Recipes
Squash Blossoms (With or Without Stuffing)
Squash Blossom Frittata
Squash Blossom Quesadillas
Squash Blossom Hush Puppies
Squash Blossom Soup
Squash blossoms are a treat generally
unavailable to all but home gardeners and habitués of farmers markets.
They’re so extraordinarily perishable that few supermarkets bother
trying to keep them in stock.
| Both the male and female blossoms of winter and
summer squash varieties can be used interchangeably. The male
blossoms appear at the end of thin stems and can be harvested
without curtailing production of squash. . If using male squash
blossoms, remove the stamens first. The female blossoms form at
the end of the buds that grow into squash and are often harvested
with the tiny, nascent squash still attached.
Squash blossoms are edible raw or they can be
incorporated into a variety of recipes. But once you’ve clipped
them out of your garden or brought them back from the farmers
market, don’t tarry long. “Be warned,” writes Kate Heyhoe,
Global Kitchen. “Squash blossoms live about as long as
mayflies—at worst a few hours, at best a few days, and only in
ideal conditions.” Heyhoe has stored them successfully for as
long as two days, “but not without rinsing them, letting them
air dry on the kitchen counter, then wrapping them in paper
towels, carefully nesting them in a sealed plastic storage
container, and refrigerating them in the crisper at a precise
controlled 34 degrees.”
(With or Without Stuffing)
1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer or water
1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoon mushrooms, finely chopped
1 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying
1. Prepare the batter first. Sift together dry ingredients, then
whisk in milk, beer or cold water until smooth. Cover and set in the
refrigerator for 30 minutes. Leftover batter can be stored for up to two
days. If it is too thick after refrigeration, add a few drops of water
to return to original consistency.
2. Meanwhile, prepare the stuffing. In a bowl combine the ricotta
cheese, garlic, salt, pepper, mushrooms and basil. Open the blossoms and
spoon about one 1/2 teaspoon of the mixture into the center of each.
Avoid overfilling the blossoms. Twist the top of each blossom together
to close. Place on a baking sheet and refrigerate for 15 minutes.
3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high
heat until a small cube of bread dropped into the oil turns golden brown
4. Briefly dip each stuffed blossom into the batter, then carefully slip
into the hot oil. Cook until golden on all sides, about three minutes
total cooking time. Add only as many blossoms at a time as will fit
comfortably in the skillet. Transfer with a slotted utensil to paper
towels to drain briefly.
5. Sprinkle with salt, if desired and serve immediately.
NOTE: In place of the cheese-mushroom
stuffing, try another of your favorite bread or meat stuffings.
Illinois Cooperative Extension
1-2 baby squash
Dash of milk
2 green onions
Chopped parsley and snipped chives (optional)
Salt and pepper to taste
1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green
summer squash. Rinse blossoms well and drain on paper towels.
2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped
chives, if desired. Add salt and pepper to taste.
3. In a non-stick pan, saute a little butter and cook 2 green onion and
thinly sliced baby squash just until soft. Then quickly saute the
blossoms for about 30 seconds and remove from pan.
4. Pour egg mix into pan, sprinkle and arrange the onions, squash and
blossoms on top and cook over low to medium heat until almost set.
Sprinkle with Asiago cheese and put under the broiler until lightly
puffed and browned.
1 medium onion, diced
1 clove garlic, minced
1 poblano pepper, roasted, peeled, seeded, and diced
10 squash blossoms
1/2 cup chicken stock
3 sprigs fresh epazote, finely chopped
Salt and freshly ground black pepper
4 flour tortillas
1/4 pound grated Mexican white cheese
Olive oil, butter or margarine, for cooking
1. Heat a large saute pan with a little oil and saute the onion,
garlic, and the roasted poblano pepper for 5 minutes, until the onions
have become translucent. Then, add the squash blossoms and deglaze with
chicken stock. Add the epazote, and cook for another 5 minutes until
squash blossoms have wilted. Season with salt and pepper, and set aside to
2. To compose the quesadilla, lay two of the tortillas on a flat surface.
Distribute the cheese equally on both tortillas. Then, spread 1/2 of the
squash blossom filling over the cheese. Cover with the other tortillas,
place on heated griddle or nonstick saute pan with a little olive oil,
butter or margarine, and cook for about 3 minutes on each side. When
golden brown on each side, remove and cut into quarters.
Adapted from recipe demonstrated by Aaron Sanchez
Food Network’s show, Melting
Blossom Hush Puppies
2 cups cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon Old Bay Seasoning or ground cayenne pepper to taste
1/4 teaspoon ground cumin
1-1/3 cups buttermilk
2 large eggs
2 tablespoons corn oil or bacon drippings
1/4 cup minced onion
8 to 10 squash blossoms, coarsely chopped
1 cup fresh corn kernels
Corn or canola oil for frying
1. Combine the dry ingredients in a large bowl.
2. Combine the wet ingredients in a separate bowl. Beat lightly with a
fork to blend.
3. Heat the oil to 350 degrees in a deep-fat fryer or a large, heavy pot
(to a depth of about 3 inches.) When ready to cook, mix the wet
ingredients into the dry ingredients. Stir in the vegetables. Mix until
just combined. Drop by spoonfuls into the hot oil and brown on all sides,
which should take 2 to 3 minutes. Drain on paper towels.
NOTE: Hush puppies should be golden and crisp
on the outside, and tender and moist inside. If the first batch turns out
too dry, moisten the batter with more milk.
1/4 stick butter
1 onion, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound squash blossoms (about 4 cups)
1 cup half and half
Salt and freshly ground pepper to taste
Grated anejo cheese (for garnish)
1. Melt the butter in a large saucepan. Saute the onions, seasoning
with salt and pepper. Cook about five minutes. Pour in the stock and bring
to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and
cook 5 minutes longer.
2. Transfer soup to food processor and puree until smooth. Strain soup
back into saucepan. Pour in the half and half and bring to a boil. Season
with salt and pepper and top with grated anejo cheese, a dry, crumbly
Mexican cheese somewhat like parmesan, which can be used instead, for a
somewhat different taste.