Squash Blossoms



As you spend more time in the garden, you’re relationship with squash will undoubtedly  blossom. The blossoms burst on to the scene each spring with a splash of gold that ravish the eyes of chefs smart enough to coax their inestimable and delicate sensuality to their  table. Harvested with both patience and proportionality, ( one must learn to leave enough flowers unplucked in order to achieve squashhood), you will find to your delight that a well-cultivated garden can be counted on for several tasty blossoms daily from June through early October.

Squash blossoms are best plucked just prior to preparing them for the table, as they tend to wilt within just a few hours of picking.
 Both male and female flowers bloom on a squash plant, so be sure to leave a few of both sexes on the plant for pollination and fruition. Here is perhaps the most popular recipe. You can use any young fresh cheese from Queso Fresco to Fontina.


2 dozen squash blossoms

1 lb. young sheepsmilk cheese 

1/2 cup flour

3 eggs, well beaten

2 cups dry bread crumbs

1/2 teaspoon fine ground sea salt

1/2 cup grapeseed/peanut oil for frying,

Fine olive oil for seasoning

Very gently rinse each one in ice water and let it dry. Remove the fuzzy pistil at the center and trim the stem end right up to the base. Prepare the blossoms and cut the cheese into 24 pieces about an inch square. Place a piece of cheese into each flower and enclose it in the blossom. Mix the salt and bread crumbs and spread them onto a shallow pan. Lightly dust each blossom with flour, dip them in the bowl of beaten eggs, and then lightly drop and roll them onto the crumbs to fully coat.

Gently shake off the excess crumbs from each blossom and slide them into the fully heated oil simmering in a small wok or skillet. Just let the blossoms color on one side, for no more than a minute, then flip and fry them on the other side until the are a light golden hue.

Remove any excess frying oil from the blossoms and then add a last light drizzle of high-quality olive oil and a sprinkle of sea-salt.