Sauteed Squash Blossoms
Written by Karen on August 10th, 2010
On the heels of my last post, I wanted to share a lovely recipe that uses another part of the zucchini plant – its blossom. I’ve had so much fun (with food again;-) working the flower into a number of dishes, from soup to quesadillas, and while many know preparations as deep fried, this one is gently sauteed…
Fresh from the farmers’ market, squash blossoms should look firm and should be just slightly open. Hopefully you plan to use them right away, as they’re quite perishable. When you get them home put them in the crisper section of the refrigerator until it comes time to cook them. Then wash them gently, pat them dry, and remove the pistils.
The trick to working with these flowers is their delicate nature. One small tug and the flower is torn. So be careful when ‘stuffing’ the inside and give it a little Zen treatment. It’s beauty and flavor will pay you in kind.
Sauteed Squash Blossoms – Serves 4
These are pretty messy but very light. If you want more structure, you could opt for this battered version.
6-8 squash blossoms (I used zucchini)
6-8 TB fresh goat or ricotta cheese, room temperature
Olive oil
Sliced almonds, toasted
Mint leaves or basil, chopped
Salt and pepper
Gently open the flower and insert a generous tablespoon of soft cheese. Try to twist the top of the flower shut. (Did I mention gently?)
Heat olive oil and place blossoms in saute pan. Cook for about 3 minutes, the cheese will start to ooze outside. With a wide spatula, turn them over and finish sauteing for another 2-3 minutes.
Garnish with chopped almonds and herb of your choice. Season with salt and pepper and serve immediately.
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What a gorgeous recipe! I’ve always wanted to try this. You’ve inspired me. Plus, it sounds delicious. Love the photo with the black cast iron pan and the soft greens and yellow. That one is cook-book quality! Beautiful.
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Chef Karen – Once again you have posted a delicious-sounding recipe with a gorgeous picture. I have never attempted a squash blossom before – I did buy a clamshell of flowers for salad once but there was no frying involved. When the local farmer’s market reopens in September I’ll be sure to try this!
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What a neat recipe, Karen! I agree with Melissa … such lovely photos.
Aubree (Living Free) talked about eating day lily buds a while back and now you with your appealing squash blossoms. I’d love to try both dishes!
Shirley
gfe–gluten free easily´s last blog ..7 Things About Me Tied to Food & Drink
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Lovely! I wish I could get my hands on some squash blossoms. If I didn’t have such a black thumb I would grow my own just for the blossoms.
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Karen, these look fabulous!! My Mother-in-law makes a naughtier version of these that involves frying them up. They are not for the calorie conscious, but, man, they are so yummy!
I will have to make your version, though, because 1) I love anything with goat cheese, and 2) I do not fry up food, except for rare occasions.
Kim – Cook It Allergy Free´s last blog ..15 Tips On How To Heal The Leaky Gut
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MMMMMMM,…Karen!!
These sauteed courgettes blossoms look delightful,…a real treat!
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