Mexican Stuffed Squash Blossoms

In order to prepare authentic Mexican Squash Blossom, I have followed the recipe by renowned Reyna Mendoza of El Sabor Zapoteco.

The stuffing is simpler than the Italian style Stuffed Squash Blossoms, using only Queso Fresco, and instead of a batter, the stuffed Squash Blossoms are coated in flour, dipped in beaten egg then in bread crumbs before being pan fried.

Where to find Squash Blossoms

In Summer, you can find squash blossoms at the farmers markets or some grocery stores such as Whole Foods or Trader Joe.  Pick bright and fresh flowers. There are male and female blossoms and both are edible and can be cooked the same way. It’s best if you 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 get squashed (a supermarket clear cookies or cupcakes plastic container would be suitable).

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.

How to Cook them

In Mexico, Squash Flowers are used in many dishes such as quesadillas, soups and salads.

As Squash Blossoms are so beautiful, I prefer to use them whole… So this recipe is great. The bread crumbs coating adds a crispy texture. Of all the Squash Blossoms recipes that I have tested, this is the simplest to make.

Ingredients:
12 squash blossoms
1/2 pound queso fresco (or ricotta cheese)
½ cup all-purpose flour
2 eggs well beaten
1½ cup finely ground bread crumbs
½ cup oil for frying

Preparation:

1. Gently rinse, pat dry, and remove stems and pistils of the squash blossoms.
2. Cut cheese into 12 pieces, approximately 1-inch x ½-inch x 2 inches. If using ricotta cheese, mold into similar size and shape.
3. Place cheese into blossoms and fold petals around the cheese.
4. Coat lightly with flour, then dip in beaten eggs. Let drain, and then coat in bread crumbs, shaking off any excess crumbs. Prepare all 12 blossoms before frying.
5. Heat oil in large frying pan on medium-high heat. Once hot, but not smoking, work in batches to fry squash blossoms, turning once to completely brown on each side (around 2 minutes on each side). Drain on paper towels and serve immediately or keep warm in oven.

Quick tip when making stuffed squash blossoms: blossoms can be prepared in advance (stuffed and coated), and then covered and refrigerated until ready to fry.

These Squash Blossoms can be served with a spicy salsa dip and guacamole.

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