A Word From The Cook
“When you get the blossoms home (or pick them from your garden) put them in the crisper section of the refrigerator until you’re ready to prepare them. Squash blossoms are extremely perishable and should be stored in the refrigerator for no more than a day.”
- 8-12 Fresh Squash Blossoms
- 8 oz. Goat Cheese (plain or herbed)
- 1 Cup Bread Crumbs (plain or herbed)
- 3 Eggs
- 5-6 Tablespoons Fresh Chopped Herbs (Basil, Mint, Oregano, Tyme)
- Kosher salt and freshly ground pepper
- 2 Cups Vegetable Oil for Frying
- Step 1 – Clean and Dry Blossoms
- Wash blossoms and gently pat dry, removing the pistils from inside flower.
- Open flower gently with your fingers and inspect the inside to ensure all dirt is removed as well (watch the Video to see how we do it).
- Step 2 – Stuff and Season
- Chop fresh herbs finely.
- Divide herbs equally and mix half with the breadcrumbs, the other half in the goat cheese.
- Salt and pepper breadcrumb and goat cheese mixtures to taste.
- Gently stuff each blossom with about a tablespoon of the cheese mixture. Wrap petals so they close over the cheese.
- Step 3 – Dip and Cook
- Whisk eggs with a pinch each of salt and pepper in a medium sized bowl.
- Bring oil to simmer over medium heat.
- Dip each stuffed blossom, one after the other, first in the egg wash and then in the breadcrumb mixture.
- Gently place each stuffed, battered blossom in the oil and cook for 2-3 minutes until golden brown on one side. Then turn to cook for another minute or two until both sides are golden brown.
- Place fried blossoms On a paper towel to drain briefly before serving. Serve Stuffed Squash Blossoms hot with a glass of crisp white wine and enjoy!