LAVENDER, HONEY, AND GOAT CHEESE STUFFED SQUASH BLOSSOMS
Holy crispy-sweet-savory-tangy-fried goodness, y’all. Sometimes, there is really no way to avoid frying something. I racked my brain and used up every last drop of creative juice I had in efforts to create a healthy, yet delicious recipe with these delicate, amber flowers.
Source & Recipe: Gouramanda
SQUASH BLOSSOM SOUP [CREMA DE FLOR DE CALABAZA]
This bowl of pure golden sunshine features an array of fresh summer produce including squash blossoms, zucchini, roasted poblano and yellow corn. Finished with a sprinkling of epazote, Squash Blossom Soup is creamy, hearty and oh, so satisfying.
Source & Recipe: Kitchen Kofidence
Goat Cheese Stuffed Squash Blossom Fritters
Goat Cheese Stuffed Squash Blossom Fritters: Did you know that squash blossoms are not only beautiful but they are also edible. In fact, I planted squash in my garden this year primarily for the blossoms. You can eat them once cleaned on their own or stuff them as we’ve done here. Source & Recipe: Beechwood Inn
"In Mexico, especially in Puebla and Oaxaca, squash blossoms are a way of life. I put them in tamales and sauces, serve them the traditional way with blue corn and tortillas, and make them the star of this salad."
Source & Recipe: Splendid Table
Fried Squash Blossoms Stuffed with Tomme des Pyrénées
Cheese-stuffed zucchini flowers are a traditional specialty of Italy and Provence. This version of the fried vegetarian side dish or appetizer takes on an Occitanie flair with Tomme des Pyrénées, a cheese produced in that southwestern region of France. Thanks to the cheese's rich, slightly tangy flavor, you only need a little bit to highlight this dish.
Source & Recipe: EatingWell Magazine
SOME HELPFUL TIPS
source: Strange & Yummy
Trim? Most people recommend trimming off the stem and pulling out the stamens, especially if they’re already at the pollen stage. I don’t. I think they taste delicious, and I’m lazy.
Edible when raw? Yes, though pretty bland and VERY green-tasting, especially in the more succulent base. If you’ve ever chewed on sweet grass, it’s a little like that. Cooking preferred.
Worth the price of organic? Yes, if you can find them. Squash blossoms appear for harvest before the more popular fruit, which means they appear at the stage in which even farmers who try to reduce pesticide use are probably doing one last pre-fruit spray. As a result, though, only really die-hard organic farmers are going to have organic squash blossoms, and they’ll cost you – they’re often used as bait to trap/lure bugs away from the zucchini themselves, so the blossoms get eaten to shreds by nature.
In season: Early summer, and sometimes mid or late fall, a very brief window. If you see them, nab them.
Best with: Soft cheeses (especially goat), shellfish, fresh herbs (rosemary, garlic, cilantro in particular), avocado.
How to Store: They don’t store well. A note:don’t wash them. They’ll rot quite quickly. Brush out bugs with your fingers or a paper towel, and if they stems are long enough, place in a glass of water like you would any cut flower. Store in the fridge until they start to wilt, maximum 2-3 days. If the stems are short for water, a paper bag is best, but it makes little difference. You should eat them before the packaging has a chance to matter.