I have tasted different Zucchini Blossoms in Italy and this is my favorite recipe from Tuscany.
Summer is the season for squash blossoms, you can find them at the farmers markets and sometimes at grocery stores like Whole Foods or Trader Joe. Pick bright and fresh flowers with no sign of shriveling. There are male and female blossoms and both are edible and can be cooked the same way.
If possible, use them right away. If not, you could store them for a few days in the refrigerator in a closed container, so they won’t dry up and get squashed (a supermarket clear cookies or cupcakes plastic container would do) but they won’t look as bright.
My daughter in law has planted many types of vegetables and herbs in her garden, and I’m the lucky recipient of an abundant supply of squash blossoms throughout summer.
How to prepare and clean Squash Blossoms
With a pastry brush, gently remove any dirt or pollen. Blow into the flower so the petals would separate, remove the pistil from inside. Some cooks remove the green leaf like base that connects the flower to the stem with scissors, but I like to keep it for its slightly crunchy texture.
Delicately put the blossoms in a bowl of water, with your fingers, swirl them around. Carefully remove them from the water and lightly shake them, and lay them on a clean kitchen towel, and gently pat them dry with the towel.
This recipe is easy to prepare and the stuffing requires only a few ingredients such as ricotta cheese, grated Romano cheese and Mozzarella cheese and garlic powder. The stuffed squash blossoms are then dipped in eggs, milk, cheese, flour and chopped parsley batter and pan fried to crispiness.
Taking a bite of these delicious blossoms instantly takes me back to a wonderful time in Tuscany!
Italian Cheese-stuffed Squash Blossoms
Equipment
- I
Ingredients
- 12 Squash Blossoms
- 1/2 cup Ricotta Cheese
- 2 oz grated Romano Cheese
- 1 oz shredded Mozarella Cheese
- 1 Egg, lightly beaten
- 1 pinch Garlic powder
- Sea salt and freshly ground black pepper
- 6 tbsp Oil or more to fill frying pan to 1/4 inch
Batter
- 2 Eggs
- 1/4 cup Milk
- 1/4 cup Flour
- 1/4 cup grated Romano cheese
- 1 tbsp chopped Italian parsley
Instructions
- Remove and discard the pistil from inside each blossom. Gently clean the Squash Blossoms in a bowl of water, lay them on kitchen towel and softly pat them dry and leave them to air dry while preparing the stuffing
- Mix the stuffing ingredients together in a medium bowl.
- With a teaspoon, scoop some stuffing and insert into each blossom, around 2 teaspoons per blossom. Be careful not to overstuff. Cover and refrigerate while preparing the batter
- In a medium bowl, beat the eggs, add the milk, flour, cheese and chopped parsley and mix well. The texture should be similar to pancake thickness.
- Heat a large frying pan and add the oil to reach 1/4 inch over high heat.
- Dip the blossom one by one into the egg batter and shake any excess, and carefully place the blossom into the hot oil with a slotted spoon. Proceed with the next blossom, but be careful not to overcrowd the pan. It would take 2 minutes for it to turn golden brown, flip it over to the other side. If necessary lower the heat to medium high. It should be faster to cook the other side.
- When done, carefully remove each blossom from the pan and place it on a paper towel-lined plate to drain off the oil.
- Display the crispy golden Squash Blossoms on a serving platter, sprindle with salt and pepper and serve warm.
Check out my blog about Squash Blossoms and other delicious recipes!
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[…] in eggs, milk, cheese, flour and chopped parsley batter and pan fried to crispiness. Here’s the Italian Squash Blossoms stuffed with cheese recipe , I encourage you to try […]