If you know me, you know I love to make fried squash blossoms each year when we hit spring and summer. But this year I think we’ve cracked the code, because this version is possibly the best version we’ve ever made. Just LOOK at them!
They are by far my favorite of the edible flowers. There are so many ways to enjoy this delicious and delicate edible flower, and you’ll be happy to know that they are as nutritious as they are pretty and yummy, too.
Just make sure you grab your blossoms from your own garden so you know there are no pesticides, or buy them from an organic farmer. Plan to eat them fresh the day you pick or purchase them, as these babies don’t keep!
Why This Recipe Works
This recipe is the perfect appetizer for your spring or summer table. It’s easy to make, and it looks gorgeous! If you’re hosting dinner, making this dish is a great way to impress your guests and make your table look beautiful with really minimal effort.
Just a few fresh ingredients, and 3 minutes on the stovetop, and you’re done.
How to Make Fried Squash Blossoms
To make fried squash blossoms, you’ll first want to gather your ingredients. I stuffed mine with dates, cream cheese, and pistachios, then rolled them in beaten egg and gluten-free breadcrumbs before lightly frying them for just a minute on each side in olive oil.
So first, set out your ingredients.
Next, begin to assemble your squash flowers. Using a knife, slice lengthwise down each of the dates and remove the seed inside. Using a spreader, add about 1 tablespoon of cream cheese inside each of the dates, and press 2-3 pistachios into the cream cheese. Then, place a date inside each of the squash flowers. I like to “twist” the tips of the flowers after stuffing the dates inside them to sort of “seal” them up.
Next, dip your flower first into the egg wash, then the breadcrumbs, and transfer to a plate. Be sure to coat the flowers fully in the egg wash and breadcrumbs.
Finally, heat a bit of olive or avocado oil in a skillet over medium-high heat. Once the oil is hot add the blossoms and let them cook for 1-2 minutes on each side, until just golden brown. Remove from the pan and allow them to cool for about a minute. Enjoy them right away as an appetizer or add them to top a salad or chicken dish.
Delish!
Frequently Asked Questions
Question: How can I eat squash blossoms?
Answer: There are lots of ways to eat squash blossoms, ranging from simple to more gourmet. My recipe below falls somewhere in between, but you could also do any of the following:
- Top a pizza with fresh ricotta and raw squash blossoms
- Chop up squash blossoms and add them to your scrambled eggs or a frittata
- Use them as a garnish for charcuterie board
- Top a salad with these beautiful flowers
- fry them, as shown below
If you fry them like I did below, keep in mind you can choose what you want to stuff them with. I used cream cheese here and added dates and pistachios.
Question: Can I make these savory instead of sweet?
Answer: Yes! They are extremely versatile. If you’d like a more savory flavor, you could use fresh ricotta with a mixture of herbs such as thyme, oregano, and rosemary.
You can view my Instagram reel with a step-by-step audio and visual of the process here.
Question: How can I store these fried squash blossoms?
Answer: These are meant to be enjoyed right away, so I don’t recommend making them ahead of time or storing them; they taste best right out of the pan! If you do happen to have some leftover you could put them in an airtight container in your refrigerator for 1-2 days, then eat them cold. Just know that they may not taste as good as when they came straight off the pan.
Lastly…
If you love fresh recipes with zucchini, try my Gluten Free Zucchini Lasagna, my Zucchini Cocoa Berry Smoothie, or my Crispy Zucchini Fritters. And, if you made this recipe, please rate it and leave me a comment letting me know how you liked it!
Fried Squash Blossoms: How to Make this Healthy Spring and Summer Snack
4
servings5
minutes3
minutesKeep the screen of your device on
Ingredients
4-6 fresh squash blossoms, from your garden or a farmer’s market, gently rinsed with stamen removed
4-6 dates, pitted and sliced down the center
3 tbsp. cream cheese (goat cheese works also)
1/4 cup pistachios, shells removed
1 egg, lightly beaten
1/2 cup gluten-free breadcrumbs (I like Gillian’s brand)
1/4 cup olive oil or avocado oil
Directions
- Begin by filling each date with about a half tablespoon each of the cheese. Next, press 3-4 pistachio nuts into the cheese. Take the stuffed dates and place one inside each squash blossom, gently pinching or twirling the tops to close the blossoms around the dates.
- Dip each blossom first in the egg until coated, then into the breadcrumbs.
- Heat the oil in a skillet over medium-high heat. Once the oil is hot add the blossoms and let them cook for 1-2 minutes on each side, until just golden brown. Remove from the pan and allow them to cool for about a minute. Enjoy them as an appetizer or add them to top a salad or chicken dish. Boun appetito!
Recipe Video
Notes
Did you make this recipe?
Tag @missp290 on Instagram and hashtag it with
Like this recipe?
Follow @alessandramac on Pinterest
Join our Facebook Group!
Follow us on Facebook
