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Squash Blossoms - not fried or boring

I keep seeing this pile of beautiful squash blossoms at my local grocery store and am tempted to buy it, but chicken out every time. I have been looking up for recipes and the only recipes I could find were fried or kinda boring like a simple frittata. Any other ideas that doesn't involve frying? What is your favorite way to eat squash blossoms?

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  1. they're more pleasing to the eye, as opposed to flavorful, which is why they are generally fried. that's how i've always had them

    i'm thinking it wouldn't be impossible to stuff them with a light cheese and maybe shredded chicken mixture (beaten egg to bind), top with grated parm and bake in the oven.

    2 Replies
    1. re: hotoynoodle

      I agree. They are eye candy rather then tongue Candy. You can 'stuff' them with flavoured ricotta and ornament with a berry coulis.

      1. re: Paulustrious

        I agree too. They are pretty, and filling them with something good sounds fun. I have had tacos and soup made from them. Boring.

    2. Squash Blossom Quesadilla
      Saute some chopped onion, garlic, and poblano pepper together. Then add squash blossoms and deglaze the pan with chicken stock. Add chopped epazote and saute until squash blossoms are wilted. Let mixture cool. Spread tortillas out on skillet and top with shredded cheese. Spread some of the squash mixture on half, let cheese become a little melty then fold and flip, letting cook til golden on both sides.

      Squash Blossom Hush Puppies
      add to your favorite hush puppy recipe and instead of frying, bake on a greased baking sheet til cooked and golden and crisp

      Squash Blossom Soup
      Saute onion and garlic in butter. Add chicken stock and squash blossoms. Cook til soft. Then puree in blender, reserving a few squash blossom shreds to garnish. Return to pan and stir in some (non-fat) half-and-half, season with salt and pepper, and top with anejo cheese

      Squash Succotash in Buckwheat Crepes
      http://foodietots.com/2009/07/30/at-m...

      1 Reply
      1. re: Emme

        Wow. Those recipes sound fantastic!

      2. For my wedding appetizer, the chef at the restaurant stuffed the flowers with Foie Gras and Wild Mushrooms, then he wrapped it in thin slices of lardo, and cooked it in the oven. It was divine.
        Sometimes when I make pasta with say, a fresh tomato sauce or with cherry tomatoes and veggies, I will chop some of the blossoms up and add them in at the very end so they just wilt slightly.

        1. I stuff them with goat cheese, then warm them in the oven, and serve with a fresh tomato/garlic/butter sauce. Simple but delicious.

          5 Replies
          1. re: souschef

            That sounds VERY good. May we have details please?

            1. re: Joebob

              Stuff each blossom with about 2 tablespoons of goat cheese and heat in the oven at 350 or 400, until very warm to the touch (you should not burn your hand).

              The sauce: peel, seed, and finely chop 2 tomatoes. Put into a small saucepan with a clove of mined garlic and about an ounce or two of butter. Cook till a thick sauce is formed - you want to get rid of the water from the tomatoes. On medium heat this should take about 20 minutes.

              Drizzle some sauce over each blossom and serve.

              It just occurred to me that you could stuff them with Bousin instead, but the flavour may be too strong (but not for a Boursin-lover like me).

              1. re: souschef

                Thanks souschef. Our most memorable dish from our Italian tour was zucchini blossoms stuffed with herbed ricotta, rolled in breadcrumbs, and deep fried. Your recipe sounds just as good. Have you ever tried subbing riccota for chevre?

                1. re: Joebob

                  No, I have not tried ricotta; I think of ricotta as diet food....and I don't eat diet food !

            2. re: souschef

              I do the same thing, only no sauce and I cook them at 400 on broil in the toaster oven in lieu of the traditional frying.

              Also, though we're back to a little frying, they're heavenly when flash-fried in some hot oil and tossed with spaghetti, garlic, and bacon.

            3. I've stuffed them w/ the following mix and I've both dipped them in an egg white batter and flash fried them (DH's preference) and also brushed them w/melted butter and baked them. They're delicious either way.

              Wild mushrooms sauteed w/minced garlic and prosciutto or pancetta and then diced, fresh corn kernels, good parmesan, a little cream.
              (Omit pancetta/prosciutto for a vegetarian version.)
              I've used chanterelles, porcini, sometimes shitake, but plain white mushrooms would also be good.
              When I've fried them, I often serve them w/a simple light tomato sauce.
              But I love them as I've had them in restaurants, too, stuffed w/cheese and fried so the cheese gets all melty. Mmmm.
              I also use the corn, mushroom, cheese stuffing in chili rellenos, which I also have both fried and baked. Always serve that w/ a little tomato sauce, too.
              There's a wow factor to stuffed squash blossoms. Oddly, my sister, who's a very picky eater adores them.
              I will say that stuffing them is a pain in the butt.

              3 Replies
              1. re: nomadchowwoman

                How exactly do you stuff them? Will the delicate petals hold the filling? how much filling would fit into a single blossom?

                  1. re: burp_excuzme

                    I use a small spoon, and yes they hold the filling, more than it looks like they will. (They vary in size; the larger ones are obviously easier to work with.) People say to remove the pistil, but I never do (and have never noticed anything about it except sometimes a pleasant crunch). I pinch the petals together at the top and put them in the fridge so they firm up.If you're going to batter and fry them, splits/tears won't matter, but they don't matter that much if you bake them. Some people use a pastry bag to fill them, but I've never been handy w/ a pastry bag, and my filling is usually too chunky for that anyway.
                    The guy from whom I buy them always leaves the baby zucchini attached so I keep it on however I cook them. They're tasty too, and they make a little "handle."

                    Since I can only get them during a small window, I feel they're worth the trouble. But it's not something I'd do once a week.