Fried Squash Blossoms

These delicious Fried Squash Blossoms are usually a Sunday Funday appetizer in the late summer when our squash and zucchini plants are overproducing. So, they are a true treat in July and August and sometimes into September.  Not only do these guys look fancy they taste amazing too.

The Inspiration Behind our Fried Squash Blossoms

These Fried Squash Blossoms were inspired by the Coyote Café in Santé Fe.  When we go out to eat, we usually try different things than what we cook at home and then if they are really good Arturo will recreate them in our kitchen! Arturo’s mom lives about 45 minutes from Santa Fe, NM. One summer we went to visit her and decided to run up to Santé Fe, just he and I for a night. It was a fun little getaway and we would highly recommend the Coyote Café and Clafoutis if ever visiting Santa Fe. Clafoutis has the most amazing breakfast and homemade croissants!

Tips on how to Make Fried Squash Blossoms

• Pick the blossoms first thing in the morning when the blossoms are open. Place them in water in the fridge until you are ready to cook them. They will stay open in the fridge and this makes them easier to clean.
• Arturo prefers winter squash blossoms because they are bigger
• Rinse the blossoms and spin the execs water out with a salad spinner. This will cut down on the grease popping when you fry them.
• Check the blossoms for bees.
• When putting the filling into the blossom use a piping bag or a sandwich bag with the corner cut off.
• Mix the beer batter in a glass to make for easier battering of the blossom.

Ingredient List

Squash blossoms (Male)
Corn on the cob
Bell pepper
Onion
Garlic clove
Basil, for garnish
Heavy cream
Ricotta
Corn starch
Beer
Flour
Grill seasoning
Salt

How to make Squash Blossoms

Begin by making the sweet corn sauce by chopping the bell pepper and onion and mincing the garlic. Sauté in a saucepan till onions are translucent.

While the onions, bell pepper, and garlic cook, cut the corn off the cob and add to the saucepan and continue sautéing for 2-3 minutes.

Then pull a ¼ cup of the veggies out of the pan into a small bowl and set aside to cool completely. Then add the heavy cream into the saucepan and let simmer for 5 minutes.

Once the mixture has simmered 5 minutes, puree the veggies in cream with an emersion blender or upright blender until very smooth adjust thickness with more cream if necessary and set aside keeping the sauce warm until serving but there’s no need to keep it simmering at this point.

While your cream and veggies are simmering whisk the beer batter together, by mixing the flour, beer, grill seasoning and cornstarch in a glass.

Then mix the ricotta and the reserved sauté veggies together. Place the mixture in a piping bag or a sandwich bag with the corner cut off.

Fill the blossom with the ricotta and veggies mixture up to nearly the top and pinch closed.

Once the blossoms are filled, you are ready to batter and fry them. Make sure the oil is at 350 degrees. Dip the filled blossom in the beer batter, allow the excess batter to drip off briefly and immediately place in hot oil.

Fry for a minute on the first side and then flip and fry for 20-30 seconds on the reverse side until they are golden all over.

Salt as soon as they come out of the fryer.

Plate the blossom on a bed of the sweetcorn sauce and garnish with basil.

Fried Squash Blossom

Print Recipe Pin Recipe

Servings 4

Ingredients

  

1x2x3x

• 8 Male squash blossoms
• 2 ears Corn
• 1/4 Bell pepper
• 1/2 Onion, small
• 1 Garlic clove
• 3/4 cup Heavy cream
• 1/2 cup Ricotta
• 2 Tbsp Corn starch
• 3 oz Beer
• 1/4 cup Flour
• 1 tsp The Cowboy's Grill Seasoning
• basil, garnish

Instructions

 

• Begin by making the sweet corn sauce by chopping the bell pepper and onion and mincing the garlic. Sauté in a sauce pan till onions are translucent.
• While the onions, bell pepper and garlic cook, cut the corn off the cob and add to the sauce pan and continue sautéing for 2-3 minutes. 
• Then pull a ¼ cup of the veggies out of the pan into a small bowl and set aside to cool completely. Then add the heavy cream into the sauce pan and let simmer for 5 minutes. 
• Once the mixture has simmered 5 minutes, puree the veggies in cream with an emersion blender or upright blender until very smooth adjust thickness with more cream if necessary and set aside keep the sauce warm until serving but there’s no need to keep it simmering at this point. 
• While your cream and veggies are simmering whisk the beer batter together, by mixing the flour, beer, grill seasoning and cornstarch in a glass.
• Then mix the ricotta and the reserved sauté veggies together. Place the mixture in a pipping bag or a sandwich bag with the corner cut off. 
• Fill the blossom with the ricotta and veggies mixture up to nearly the top and pinch close. 
• Once the blossoms are filled, you are ready to batter and fry them. Make sure the oil is at 350 degrees. Dip the filled blossom in the beer batter, allow the excess batter to drip off briefly and immediately place in hot oil. Fry for a minute on the first side and then flip and fry for 20-30 seconds on the reverse side until they are golden all over. 
• Salt as soon as they come out of the fryer. 
• Plate the blossom on a bed of the sweetcorn sauce and garnish with basil.

Tried this recipe?Let us know how it was!