Squash Blossoms

As you spend more time in the garden, your relationship with squash will also blossom. When fiery squash flowers first burst brilliantly upon the scene each spring its and occasion that s both momentous and appetizing. If well nurtured, even a single sprawling squash plant can produce a handful of handsome and tasty blossoms every few days from June through October.

But due to their inordinate delicacy, squash blossoms are always best picked just prior to preparation for your table.
 Both male and female squash flowers will bloom in concert on a single squash plant. Be sure, therefore, to leave a few flowers of each sex behind when you harvest for the sake of future pollination and fruiting.

Here is perhaps is the world’s most oft-shared, over-heralded, and yet still somehow noteworthy squash recipe. Feel free to use any soft or semi-cheese you like for the filling. Both a simple Queso Fresco, and a semi-aged Fontina are equally delightful. And always use the best quality olive oil that is available and affordable. Fine quality salt is also important. Keep in mind that its often the most modest of dishes that both demand and provide the greatest level of attention and appreciation.

  • 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 blossom 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, then dip them in the bowl of beaten eggs, and lightly drop and roll them onto the crumbs in order to fully coat.

Gently shake off the excess crumbs from each blossom and slide them into the fully heated oil in a small wok or skillet.

Let the blossoms color on one side, for no more than a minute, then flip and fry them on the other side until they are a light golden hue.

Remove any excess frying oil from the blossoms and then give them each a quick drizzle of high-quality olive oil and a sprinkle of sea-salt.