Friday, June 6, 2014

Squash Blossoms

Squash Blossoms from Jodies garden
 Two recipes: Breakfast stuffed blossoms & Fried blossoms

This beautiful picture was taken shortly after harvesting this morning.I know, so pretty aren't they?These delicious squash blossoms are pleasant to look at and are also very tasty.
I have grown squash for years and never bothered to use the blossoms.I guess it was about 2 years back when I started noticing some of the celebrity chefs cooking with them.I still never gave it a try.

I decided this morning all that would change.

It was time I seen what all the hype was about.
I picked some blossoms brought them in and thought I would fry them with my dinner.Well I got hungry and it was around breakfast time.I thought hey, why not stuff them with something I could have for breakfast.I thought and thought,then it hit me when I was looking at my fresh eggs on the counter.STUFF THE BLOSSOMS WITH EGG! I cant tell you how excited I was to hurry and whip up something.So I got busy.I knew I had to have a good filling but something that wasn't to strong to mask the flavor of the blossom.So I thought a little scrambled egg and a little cheese with salt and pepper.Easy peezy.
Then I had to decide would I make a batter or just a light coating.I went with no batter but a flour and egg coating.I think next time just a dusting of flour will do the trick.I also left right much of the stem on so I could use that to grab the blossoms.I was so afraid I was going to tear up those delicate leaves.Leaving the stem on worked really well.
The first bite was delicious.I stuffed two and that was plenty for my breakfast.I did shake on  a little hot sauce hehe.

I did decide to make some also that were not stuffed just to see what they would be like.Fabulous as well, and I have provided that recipe too.
Jodies Kitchen Breakfast Squash Blossom

Jodies Kitchen Breakfast Squash Blossoms
2 eggs scrambled salted & peppered
1 to 2 tablespoons shredded cheese...I used Monterrey Jack
Combine eggs and cheese.
2 large squash blossoms cleaned.
3/4 cup all purpose flour seasoned with salt & pepper
1 teaspoon corn starch
2 eggs beaten well seasoned with salt & pepper
Oil for deep frying
Combine flour and corn starch.Gently stuff your blossoms with the scrambled egg mixture then dust each one in flour, then into egg wash and back in flour again making sure to coat outsides well.Make sure you have the ends of your blossoms closed together.Place stuffed blossoms in hot oil one at the time and fry until light golden brown.Remove blossoms by the stem and drain off any oil.Salt while hot if needed.
Note: I fried more than 2 blossoms so if you only do 2 you will have extra flour and egg mixture.

Jodies Kitchen Fried Squash Blossom

Jodies Kitchen Fried Squash Blossom
Oil for deep frying
Squash blossoms cleaned
3/4 cup all purpose flour seasoned with salt & pepper
1 teaspoon corn starch
2 eggs seasoned with salt & pepper
Cayenne pepper (optional)
Heat oil.Combine flour & corn starch.Dust each blossom in flour mixture then into egg then back into flour.Place blossoms in oil and fry until light golden brown.Remove and drain off oil.Sprinkle with cayenne pepper if desired.Don't forget to salt while hot if needed.
NOTE: I made 3 fried blossoms and 2 stuffed with this amount of ingredients.


  1. girlie i love those things im 54 now but have been eating them since i was about 7 years old im still at the old home place where i was raised and we had a garden my dad tought us how to fry squash blooms and ive had a garden her with myn children and they all know i get them blooms first thing in the morning u r right have to pick them early in the morning and the way u fry them r almost like we do lol

    1. I think it is so neat that you are at the old home place.What a wonderful thing.Its so awesome you can pass on so much to your children.Feel free to let me know how you all fry them.Maybe the coating is different and something I would love to try.Any advice is always welcomed.



Print Friendly and PDF