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squash blossoms

  • f

They are beyond abundant where I live, and cheap too. I've stir-fried them, frittata-ed them, stuffed with cheese and sauteed them, and still can't get enough of them.... would love to know other blossom-centric recipes.

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  1. Pizza...squash blossoms (under the cheese), anchovies, and capers...The best.

    4 Replies
    1. re: galleygirl

      And your preferred cheese on this particular pizza is...?

      1. re: foodfirst

        Just mozzarella, light enough to not get in the way of the bitter blossoms, the salty, oily anchovies....You're on the west coast, aren't you? sigh......There's never *enuff* squash blossoms back east.

        1. re: galleygirl

          I'm in Saigon, and though we've got squash blossoms aplenty, no mozz to be found! I'll search for a similarly mild substitute.
          Last night I used your combo (minus the mozz) for a pasta --- lovely!

          1. re: foodfirst

            I wouldn't be too worried about what cheese to use; now that you've tried the ing. on pasta, (Sounds great..), it'll probably be easy to find a local substitute...

            Now you've really got me going, I hear one of our local farmers' markets opened this week...I'll have to start haunting them...

    2. We stuff them with crab and fry, served with an avacado salsa. Also make quesidillas with them.

      2 Replies
      1. re: Gatun

        They lend themselves well to being stuffed. I like some soft cheese mixed with herbs to use as stuffing. You can batter them with a tempura kind of batter, and fry. They're nice with almost any kind of meal. Your crabmeat stuffing sounds divine.

        1. re: Pat Hammond

          Thank you for the compliment. I forgot to say that the batter is tempura like,we use panko and it seems to work.
          Now I am craving them

      2. In Mexico, I've had them (flor de calabaza) on tacos and quesadillas.

        I've also had them fried like tempura.

        1. The pizza is a great way to go. So is squash blossom soup. Rick Bayless has a great recipe for that.

          1 Reply
          1. re: Bunny-Bunny

            attached is the recipe for bayless squash blossom soup (which I've really enjoyed).

            Last summer we constantly made quesadillas as other posters have noted with blossom, a little epazote, and some of that stringy, mozzarella like oaxacan cheese (a litle bit of pork fat is nice in there too)

            Link: http://www.cdkitchen.com/rfr/data/200...

          2. I usually make a stuffing with caramelized onions, roasted garlic, cooked shrimp, olive oil, herbs, a little goat cheese and bread crumbs if necessary to bind. I think a tempura like batter is too much for squash blossems so I usually do an egg wash and seasoned bread crumbs coating. Pan fry in butter or non-olive oil.
            jake

            1. c
              Caitlin Wheeler

              I make a batter of seltzer and flour and fry them. That's really the best I've come across for squash blossom recipes.

              2 Replies
              1. re: Caitlin Wheeler

                Hi,
                My first time at trying squash blossoms, I have a question, is any part of the blossom poisonous?
                Thanks,
                Dom

                1. re: Dom

                  Don't know if they are "poisonous" but most recipes advise that you remove the stamens and pistils. If you're going to do a risotto, then take off the stem and any green parts too and chop the petals; has a lovely delicate, subtle squash flavor. I love fried squash blossoms!