I’ve always been curious about squash blossoms, but I had never tried one. I’ve never had the nerve to take them off of my own squash plants, preferring to let them become their destined squash. A couple of summers ago I got some blossoms at the farmer’s market with the intention of stuffing them, but they got pushed back to the abyss of the refrigerator and I forgot about them, until they turned up on my next fridge clean shriveled and beyond use. That little foray in to squash blossoms was the end of my curiosity until I saw them again recently at a local farmer’s market. This time however I would be scrumptiously victorious!
Edible flowers have always amused me. When Alexis was three, she became obsessed with them. At the time we lived near a Whole Foods, and they usually had packages of them in their produce section, so we’d pick one up from time to time. A particular favorite of both of ours were Nasturtiums, which sort of have a peppery taste about them, and also violets, which tend to be a bit sweeter. I also have fond childhood memories of eating rose petals from my mom’s roses with my sister. I even introduced this tradition to Alexis on one of our trips to Tennessee. If you’re curious about some of the flowers that can be safely eaten, Wikipedia has a nice section on the topic.
Squash blossoms are a lovely, golden yellow color and are slightly sticky to the touch. Sometimes when you purchase the blossoms, they will have small squash attached to the end, but most of the time when you buy the blossoms, you’ll get just the blossom. You can eat them raw, use them in stir fry, or as I have done, you can stuff, bread and fry them. Any way you make them though, they’re a fun little treat.
What You’ll Need:
1 small package of button or baby bella mushrooms, chopped
2 cloves of garlic, minced
1 – 10.5 ounce package of goat cheese
1 teaspoon of fresh thyme, chopped
1 cup of panko bread crumbs
1/3 cup of parmesan cheese
Freshly ground black pepper
2 eggs, beaten
Extra virgin olive oil
In a medium sized skillet, sautÃ© mushrooms and garlic in a little extra virgin olive oil, until tender. Set aside.
In a glass bowl add goat cheese and microwave on high for 10 seconds, to soften. Stir in mushroom/garlic mixture, thyme, a pinch of sea salt and some freshly ground black pepper until well incorporated. Set aside.
Add about an inch of olive oil to a deep skillet and heat over medium heat until hot.
While your oil is heating, mix breading and then stuff/bread your blossoms.
To make the breading, in a pie dish stir together panko crumbs and parmesan. Depending on how salty your parmesan is, you might want to add a bit of sea salt too. The easiest way to decide is to take a taste of the breading/cheese mixture and see if it needs a bit of salt. You can also add in some black pepper if wanted.
Beat your eggs in a separate dish.
You can stuff the blossoms one of two ways…
First you can fill a pastry bag with the mushroom/cheese mixture and gently pipe the mixture down in to the blossoms until each one is relatively full…
Or you can gently tear the blossom down one side and put a dollop of the mushroom mixture in each, then wrap the blossom back together, using the cheese mixture to stick it closed. This is the method I used.
Once the blossoms are filled roll the blossom in the beaten egg to coat and then roll the egg washed blossom in the bread crumbs until completely covered.
Place breaded blossom in the oil and cook for about 20 to 30 seconds until the side in the oil is browned. Then slowly and gently rotate the blossom in the oil until all sides are browned. It takes 1 – 2 minutes per blossom depending on its size. I usually brown 4 “sides” and once it is browned all over place cooked blossom on a paper towel lined plate to drain and then serve while still hot.
Notes: You could play around with the goat cheese mixture and add onions or other herbs. You could add a mixture of cheeses, blue cheese would be heavenly. You could also replace the goat cheese with cream cheese if you liked. It’s a fun dish to play around with. If you have any of the cheese/mushroom mixture left over, it makes a good spread on bagels.