Are these squash flowers not gorgeous looking? Not only are the beautiful on the outside, but they are on the inside too, thanks to the goat cheese, fig preserve, and honey! I normally make fried squash flowers with ricotta and herbs, but I got this suggestion from a friend who ate it at a restaurant and had to replicate it. And WOW were they good!
They’re easy to make, too – maybe the hardest part is being gentle with the flowers as you stuff them so they don’t tear too much. Perfect. Summer. Appetizer. Here’s how you do it:
Ingredients
- 8-12 squash flowers from the garden or farmer’s market, gently rinsed and pithe removed
- goat cheese (about 1/2 tbsp per flower)
- fig preserve (about 2 tbsp per flower)
- 1 c panko breadcrumbs
- 1/2 cup extra virgin olive oil in a small bowl, + 3 tbsp for the pan
- drizzle of honey
The How-to
Make sure the squash flowers are clean and dry. Fill each flower with a spoon, first with the goat cheese, then with the fig preserve. Give the top of the flower a slight twist after filling to keep the goods inside secure.
Heat a frying pan with the 3 tbsp of olive oil. While that is heating, lightly dip each flower in the 1/2 cup of olive oil first, then roll in the panko breadcrumbs. Do this until all your squash flowers have been stuffed, dipped, and breaded, and one by one place them into the frying pan.
Cook on one side until brown, then turn and cook the other side (about 5 minutes per side.) Remove from the frying pan, serve, and enjoy!
