I’m back
have you ever had squash blossoms? they are my newest love. I stuffed them with a tiny bit of cream cheese, battered them with blended flour, paprika and salt, then fried ‘em up in little bit of butter. oh my goodness… amazing.
I hope you had a nice weekend my friends. I sure had a nice break.
They are soooo good stuffed with goat cheese or ricotta. They are one of my favorite things about Spring!
sounds delicious! will definitely try to find!
I love squash blossoms! Especially because picking and eating them cuts down on the number of squash and zucchini we get!
We stuff them with goat cheese mixed with chives or a little parsley for color and then fry them up just like you do.
So summery!
Sounds delicious!!!! I saw Giada something similar with another type of blossom (zucchini?). They sometimes have these at the restaurants in southern Switzerland, but I have never ordered (too expensive)! Now I will make them at home!
You should totally try this recipe then..
http://epicureanquest.blogspot.com/2006/07/stuffed-zucchini-blossoms.html
Its zucchini blossoms instead of squash. I made it last summer with some blossoms I got a the local farmers market and it was amazing!
try a mixture of goat cheese, garlic, diced salami, a little parm, chopped parsley, salt and pepper and bread in panko – SO good!
so you stuff the cream cheese inside the flower? i’ve never heard of that but i’m dying to try it all of a sudden :)
One of my good friends is Greek and stuffs them with Greek peppered rice (with lemon and oregano). They turned out delicious!
god that sounds amazing!
They are one of my faves too, gorgeous stuffed with goats cheese and spinach and served with balsamic and a really light diced tomato. It’s the crisp outside that gets me, and then sometimes they have a little zucchini starting to grow on the end sometimes, sooo good!
yuuuuummmm!
that sounds awesome! i need to find squash blossoms, now!
I bought some last week and instead of stuffing them, I just sauteed them in some olive oil and tossed them with pasta and fresh ricotta. They were sooooooo good… I need to run to the farmers market and get some more this weekend!
i’m so glad you posted this because it’s given me the idea to plant all my zucchini seedlings and just use the extra ones to harvest the blossoms – they are wonderful! delicious as tempura as well.
I know I’m late on commenting on this, but I just came across this post and couldn’t help myself.
I. love. squash. blossoms!
I tried them for the first time in Italy and have been craving them ever since. It’s good to see I’m in good company!