flower power


One of the most delicious by-products of the late summer crop is the ethereal bloom that grows on the zucchini vine. Many farmers will feature squash blossoms at their stands in late summer and early fall or, if you’re lucky, you might find them at your specialty grocer. These beautiful orange-yellow flowers are delicately flavored and the perfect vehicle for a deliciously gooey mint, ricotta, and mozzarella filling. Bathed in a light beer batter, they are then deep fried (oh yeah, I’m frying, baby!) to a golden crisp. If you haven’t already tried them–trust me–you have never tasted anything like this: the subtle flavor of zucchini is highlighted by fragrant mint and is complemented by the warm, creamy stuffing–a perfect contrast to the crunchy batter. Sensational.

Crispy Stuffed Squash Blossoms


Squash blossoms are fragile and should be prepared the same day you bring them home from the market. Don’t wash them or soak them in water, but you might want to gently open their blossoms and brush them off.

I decided these delicate beauties deserve nothing less than the freshest ricotta in their stuffing, so I whipped up a batch of my creamy homemade cheese (recipe here). If you don’t feel like making your own, just use the freshest ricotta you can buy.


In a small bowl, mix together 1 cup of the ricotta cheese with an egg yolk, 1/4 cup chopped fresh mint, and kosher salt and freshly cracked black pepper.


Hold a squash blossom in your hand and carefully open it. Gently fill it with about 2 teaspoons of the ricotta mixture–more or less, depending on the size of each bloom.


To add a gooey surprise, I stuff a cube of fresh mozzarella into the center of the ricotta filling that will melt as it cooks. Chop as many one inch cubes of mozzarella as you have blossoms.


Push the mozzarella cube into the center of each blossom, then twist the ends after stuffing to hold that goodness in.


The batter for these should be very light–similar to a tempura batter–so it won’t mask the flavor of the flowers. I used a pale ale to ensure lightness and lend a malty quality to the mix.


Whisk together the flour and beer. Dip each squash blossom in the batter to thinly coat.


In a deep pot or saucepan, bring a couple of inches of vegetable oil to 375 degrees over high heat. Add the blossoms to the pan carefully, a few at a time–your oil should bubble furiously with each addition. Be careful not to overcrowd the pot because too many blossoms will bring down the temperature of the oil and your flowers will braise instead of fry.


Fry the blossoms for 1 to 2 minutes, turning once, until golden. Use a strainer or spider to remove them as they finish frying and drain on paper towels. Season immediately with kosher salt.


Serve them while they’re hot, but be careful not to burn your mouth on the molten cheese filling. Some more of that India Pale Ale makes a lovely accompaniment.



Serves 4 to 6:

12 to 16 squash blossoms
1 cup fresh ricotta cheese, preferably homemade
1 egg yolk
1/4 cup mint leaves, chopped
kosher salt and freshly cracked black pepper
1/2 pound fresh mozzarella

Batter:

1/2 cup flour
3/4 cup India Pale Ale

3 cups vegetable oil, for frying

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6 thoughts on “flower power

  1. Anonymous

    Another note: I used my 12″ iron skillet to fry my blossoms and it worked out really well!

    1. Pennie

      Ha! Yes, good point–frying in a cast iron pan is a very good alternative to deep frying. Those pans get nice and hot and retain their heat well.

  2. Anonymous

    I’ve always know that my good friend Pennie was a talented chef! I was so excited when she started passion eats….I thought how great I get all of her wonderful recipes sent directly to my inbox AND gorgeous pictures to guide me thru! Pennie and I have enjoyed a local weekly farmers market together and when we came upon zucchini blossoms recently I knew that she would be frying up those puppies asap! Oh course I grabbed a box too but unlike my chef friend,
    I stuck them in the refrigerator intimidated by thought of having to fry! Needless to say over the past few weeks I’ve wasted a few boxes of zucchini I blossoms, but today I decided to take the plunge! Pennie’s step by step recipe was so easy I’m going to cry if I can’t find these delicious blossoms at next week’s market. My husband and I ate the entire box! A delicious glass of good wine and I’m done—who needs the rest of my dinner!
    Thanks Pen for making restaurant good dishes doable at home—now Don will never want to go out!

    1. Pennie

      Jane, you humble me. Thanks for your lovely words–I’m so happy whenever I learn that this blog ( labor of love for me) elicits inspiration for others. Of course, I’m always available to you for all your kitchen questions!

  3. Maggie

    I’ve never tried squash blossoms, but would love to after reading this post. Wow, do they look delicious! I love making my own ricotta too, and it would definitely shine in a dish like this. Delicious!! I’ll be looking for some squash blossoms this weekend at our Farmer’s Market!