How to Prepare Squash Blossoms

Squash blossoms are big yellow or orange edible flowers that come from squash, a gourd often eaten as a vegetable.They can be used as garnishes on crepes, fruit salads, soups and quesadillas. Blossoms can be stuffed and then baked, fried or eaten raw. (The recipe below is for fried squash blossoms.) Squash blossoms are most prevalent in the winter. The female blossom is considered to be sweeter than the male blossom. Although both male and female blossoms are edible, many people prefer the male ones because they do not have the lumps of squash ovaries.

Things You'll Need

• 12 male squash blossoms, or female squash blossoms with ovaries removed
• 12 oz. ricotta cheese
• 2 tbsp. honey
• 3 tbsp. roasted pine nuts
• 2 small mixing bowls
• Small spoon or teaspoon
• ½ cup canola oil
• Frying pan
• 1 cup flour
• 1 cup light beer
• 1 tsp. of salt

Instructions

1. Clean out the squash blossom. For a male blossom, open the squash blossom and remove the stamen. For male and female blossoms, clean out any seeds that may be present.

2. Mix the ricotta, honey and pine nuts in a small mixing bowl.

3. Fill the squash blossoms with the ricotta mix. This can be done with a teaspoon.

4. Pour the oil in a frying pan, and get the oil hot. To test the oil, add one drop of water. If there is a reaction, then the oil is ready. Watch out for splatter. While you are waiting for the oil to heat, mix the flour, beer and salt into a small mixing bowl. Place the blossoms into the mixture, and cover them completely.

5. Place the blossoms into the oil, and cook until golden brown. This will take about 30 seconds on each side.

6. Remove from the pan, and serve.

Tips & Warnings

• Watch out for oil splatter.

References

• Eat Well Guide