Squash blossoms are a rare luxury at farmstands or farmer’s markets. When they came in our Greenling box this week, I was so pleasantly surprised by the novelty of such a rare find and at how fresh they were. I was planning to make stir-fry for dinner, so I borrowed some of those flavors to stuff the squash blossoms with somewhat non-traditional flavors.
Keep in mind that when cooking with squash blossoms, you’ll want to rinse them, then slice them open vertically down one side of the flower and remove any insects that may be lurking in there (we had a few!). You’ll also want to remove the stamen. Slicing them makes it much easier to stuff the blossoms with cheese.
Adjust the quantities below as appropriate for as many squash blossoms you have. I got 1 large and 4 smaller squash blossoms in my Greenling box, which yielded 3 stuffed and fried blossoms, since I overlapped the smaller ones to create a bigger squash blossom.
- 3 large squash blossoms
- 1/3 c. softened goat cheese (this should be adjusted according to how many squash blossoms you have. I stuffed each blossom with ~2 Tbsp. cheese filling)
- 2 green onions, sliced thinly
- 1 garlic clove, minced finely
- 1/2″ ginger, grated
- Pinch of salt and a few grinds of pepper
- 1/2 c. flour seasoned with a bit of salt and pepper
- 1 egg, beaten
- 1 c. breadcrumbs
- 1 Tbsp. canola oil
- Clean and prepare the squash blossoms.
- Combine the goat cheese, green onions, garlic, ginger, salt and pepper in a small bowl.
- With the squash blossom sliced open, add a dollop of cheese filling to the center of the blossom. Fold the sides of the squash blossom around the filling to close it. Repeat until all squash blossoms have been filled.
- Freeze the squash blossoms for ~10 minutes to firm up before frying them.
- After 10 minutes of freezing, dredge the squash blossoms first in flour, then egg, then breadcrumbs. I wanted a thick breading, so after dredging the blossom in the breadcrumbs, I repeated the egg and breadcrumb step for a second coat.
- Heat the oil over high heat in a large skillet, then fry the breaded squash blossoms until browned on all sides (only took ~2 minutes total). Drain the excess oil on a paper towel and serve immediately.
The crust was quite crunchy.
And the hot cheese oozed out of the blossom when I bit into it.
Granted, when you fry anything, it’s bound to be good, but these were fantastic! I really liked the flavors in the goat cheese and they went well with our accompanying stir-fry. I’d highly recommend double-breading; the crispy, crunchy crust was fantastic and a great difference in texture from the gooey goat cheese.