If you have zucchini or summer squash growing in your garden, then you will have a ready supply of squash blossoms. And picking them can help cut down on an over production of squash. If you find them at the market, cook them the same day you buy them—they don’t hold up well. They are delicious sliced and added to pastas and soups, and they are superb when stuffed and fried.
Stuffed Squash Blossoms
Makes 2 servings
- 4–6 squash blossoms
- 4 ounces fresh mozzarella or burrata cheese
- 4–6 basil leaves1 egg, lightly beaten
- 1⁄2 cup flour or fine semolina flour
- Olive oil
- Sea salt and pepper
If your blossoms have a small squash attached, remove and use for another purpose. Check the inside of each flower for insects and carefully remove the center of each flower. Add a small piece of cheese and a basil leaf to the inside of each blossom and then close it up by slightly twisting the petals together. Dip each blossom in the egg then roll in the flour or semolina.
Add olive oil to about an inch depth in a heavy skillet, and heat over a medium flame. Add the squash blossoms, and fry in the hot oil, turning once, until golden brown. Remove and drain briefly on paper towels, then sprinkle with the coarse salt and pepper. Serve immediately.