Fried Squash Blossoms

Fried Stuffed Squash Blossoms with Spicy Habanero Pepper Spread.jpg

Golden orange-yellow flowers are blooming all over the farm this week. These edible blossoms grow on a variety of squashes and come in both male and female forms. The male blossoms fertilize, but do not produce any squash themselves. So it does no harm whatsoever to the crop to pick and eat these blossoms to our hearts content.

The blossoms themselves are beautiful to look at with soft, delicate texture and mild squash-like flavor. Our Wainer Family Farm squash blossoms tend to be sturdier and hold up to cooking better than those imported from California because they haven't gone through the bumps and bruises of cross-country transportation.

Squash blossoms can be enjoyed fresh in salads, sauteed, or our favorite preparation-fried!

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Fried Squash Blossoms with Foggy Morning and Spicy Habanero Pepper Spread



For Squash Blossoms:
1 pkg Wainer Family Farm Squash Blossoms 
7 oz Nicasio Valley Organic Foggy Morning / or soft cheese of choice
Vegetable Oil / for frying

For Tempura Batter:
1 large Egg
1 C All-Purpose Flour / sifted
1 C Ice-Cold Water
Ice Cubes / for keeping water cold

For Dipping Sauce:
¾ C Jansal Valley Spicy  Habanero Pepper Spread
Tabasco Sauce / to taste
Lime Juice / to taste
Pinch Salt


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To fill the blossoms, transfer the Foggy Morning, or your soft cheese of choice, into a pastry bag or plastic bag, snipping off ½" from the tip.
Gently part the petals just enough to fit the end of the pastry bag into the center of the blossom. Squeeze to fill. Gently pinch the ends of the petals together to seal.
Once all blossoms are filled, refrigerate overnight for best results.

When ready to fry, heat oil to 375° F in a deep fryer or deep, heavy-bottomed cast iron skillet.

Meanwhile, in bowl gently beat 1 egg until yolk and egg whites just begin to incorporate. Add 1 cup ice water and combine. Add the sifted flour and lightly combine using a fork or chopsticks. Be careful not to over-mix the batter. The batter is now ready for immediate use. To keep it as cold as possible, place the bowl with the tempura mixture over ice.

Test the oil and batter by dropping a spoonful into the hot oil. If it puffs up immediately, the oil is ready. Coat each stuffed squash blossom in batter and immediately and carefully place into the oil, turning once, until golden brown, about 2 minutes per side. Fry in batches to not over crowd the fryer or pan. Be sure to maintain the heat of the oil between batches.

Transfer blossoms to a plate lined with paper towels until all batches are done. Serve with Spicy Habanero Pepper Spread, which you can thin to your desired consistency with lime juice, tabasco, and a pinch of salt. Enjoy!

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