Friday, July 18, 2008

Squash Blossom Recipes from Windfall

Stuffed Squash Blossoms

  • 1/2 cup ricotta cheese, goat, or fresh mozzarella
  • 8 squash with blossoms intact
  • 1-2 eggs, beaten
  • ¾ cup white flour
  • ¾ cup cornmeal
  • Oil for deep frying
  • Salt and pepper

Gently open the end of the squash blossom and fill approximately one tsp of cheese in center.

Twist top of flower closed and dust with white flour

Dip in egg and then roll into cornmeal

Deep fry

Sprinkle with salt and pepper if desired

Serve immediately

Filling for Quesadillas

  • 1 TBS vegetable oil
  • 1 ½ TBS chopped white onion
  • 1 garlic clove finely chopped
  • 1 poblano chilie, charred, peeled seeded and stripped
  • 4 ½ cups chopped squash blossoms
  • 1 TBS chopped epazote
  • salt to taste

Heat oil in frying pan, add onion and garlic and cook over medium heat for 1 minute.

Add the chilie strips and cook for 2 minutes.

Stir in squash blossoms and ssalt, cover pan and cook over medium heat, until the bulbous base of flower is tender. About 10 minutes.

If flowers are dry, add water. If they are juicy remove the lid. Mixture should be moist but not juicy,

Stir in epazote and cook for 3 more minutes.

Create quesadilla with Chihuahua cheese or cheddar and fresh tortillas.

Adapted from Diana Kennedy


Anonymous said...

I just bought squash blossoms at union square. What about the 3/4 cup white flour? Do you add that to the cornmeal or is a separate step?

Local Loren said...

The White Flour:

After you stuff the blossom you want to roll in flour prior to dipping in egg. If you don't have cornmeal you can do flour-egg-flour as well. Experiment. I have also used Japanese panko flakes (tempura breadcrumbs) as the outside before and this works well too. Sometimes I add fresh or dried herbs in the last step, like oregano and basil. Enjoy! Let us know how they come out.