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Stuffed Squash Blossoms

Been planning this for weeks: I want to surprise hubby with one of his grandmother's old favorites. I picked a few blossoms this morning, for some reason squash turned into my biggest crop this summer. For stuffing, I looked in the fridge to find creamy gorgonzola, brie, a nice hot cheese spread from Italy and a tub of homemade pesto (because he loves ANYTHING that has pesto). I have some "Extra Crispy Tempura Batter Mix" to coat it all. This is a first for me, so if anyone has any last minute advice, let me have it!

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  1. Hi! When we made squash blossoms
    we used soda water in the batter to make it light and crispy. When stuffing the blossoms you can twist them closed with the ends of the petals. The flavor is super delicate so I would go with anything light and creamy as a stuffing, like brie or ricotta. Good luck and let us know how it goes!

    3 Replies
    1. re: tinabeans

      I sure will, I'm going to make them pretty soon because I'm afraid they'll shrivel up if I wait too long!

      1. re: tinabeans

        Ricotta, yes. Brie, no. Gets too liquid. Boursin works well, no added herbs needed.

        1. re: Joebob

          Ricotta with egg next time maybe. But the pesto was a great touch, and the gorgonzola added a lot too. Boursin seems like it would liquefy quicker than anything.

      2. I was wondering if bread crumbs in the stuffing is ever used? To hold it together better?

        4 Replies
        1. re: coll

          Hmm The blossoms I've had before were more closed than the ones in your pic. But I usually just stuff it with plain ricotta, sometimes with some parm mixed in for extra flavor. The cheese is usually sticky enough on its own to "glue" the petals shut.

          1. re: tinabeans

            I had just picked them from my garden in this photo, but if I look out there now I'm sure the rest are all shriveled up at this point that the sun is out. They are so gorgeous just as the sun comes up, which is what made me think of frying them. I am going to make these for a midafternoon snack, don't want to hold them too long!

            1. re: tinabeans

              Oh I meant, to hold the cheese together so it doesn't all leak out. Hopefully my tempura batter will hold it all together.

              1. re: coll

                I generally just use shredded cheese and minced basil in the middle. But the blossoms I use are more closed than yours. I think the batter will suffice. Maybe gently twist the end once you've filled them. Be sure not to overstuff or the filling tends to leak out, IME.

          2. I am about to start. The blossoms, over the four hours since picked, have closed up and become very sticky. That's one thing no one ever tells you, but guess most people buy them at a farm stand ready to go? Probably a good thing I let them sit awhile. More in awhile.

             
            1. Heaven. I used to grow zucchini plants - just so I could have an almost unlimited access to zucchini blossoms.

              2 Replies
              1. re: chicgail

                Now so will I! My husband ate two and claimed he was done, then when I came back they were all gone. Success!

                 
                 
                 
                1. re: coll

                  Congrats! Those look delicious! I didn't know the reason they were always closed up at the store was because a lot of time had elapsed since they were picked I always thought they were just picked in a closed up state. You learn something new every day..

              2. I am waiting for my plants to blossom. Sometimes I'll make a light batter with soda water and fry. Other times I don't use batter. My favorite filling is Ricotta with a little fresh herbs mixed in. I also like adding a good quality anchovy.

                1 Reply
                1. re: emglow101

                  Reflecting back on it, I'm thinking next time to do an egg white wash before the batter dip, to seal them up better. Some of my blossoms came apart at the tip and leaked most of the cheese; maybe it was the type of blossom? They were zucchini but an unusual type, possibly ornamental, maybe there are some that have blossoms with leaves that aren't so separated?