Squash Blossoms

Squash blossoms (called courgette fowers in Great Britain[1]) are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.

Squash blossoms may be stuffed,[2][4] battered and fried,[2][4] or made into soup.[2][5] The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw. 

They are the edible flowers of the squash plant and usually come in yellow and orange shades. Squash blossoms are soft, delicate, and taste mildly like the squash itself.

One cup of squash blossoms only has five calories! It also has one gram of carbohydrates and less than one gram of protein, just to give you the picture. That said, squash blossoms are high in calcium and iron and especially high in vitamins C and A. So, they aren't just lookers.

The entire thing is edible and there's no need to prepare it at all. Squash blossoms, like summer squash, have a subtle, versatile flavor, and can be used in basically any cuisine.

How to Buy Squash Blossoms

You can usually find squash blossoms at your local farmers' market, and occasionally in supermarkets when zucchinis are in season from late spring to early fall. They may be labeled zucchini blossoms, squash blossoms, zucchini flowers, or squash flowers. You’ll want to look for bright blooms, and avoid wilted petals.

You may find the flower sold attached to a small squash. Those are the female flowers, and can be detached from the squash or left intact for cooking. Male flowers are sold attached to a stem. This flower itself tends to be a bit larger, but most recipes call for the stem to be removed.

How to Prep Squash Blossoms

When you begin to prepare squash blossoms, always keep in mind they are very delicate. First, gently open the petals to reveal the inside of the flower. You may use tweezers or a small scissor if necessary; carefully remove the stamens or pistils (the insides) and discard. If you’re removing the squash or stem from the base, you can do that as well at this point using small, sharp scissors. Rinse under a light stream of cold water, or use a pastry brush to remove any dirt. Drain on paper towels.

How to Stuff Squash Blossoms

Squash blossoms are often stuffed with a cheesy or seafood-based filling. For female flowers (or flowers on the smaller side) about two teaspoons is usually enough filling. For male flowers (or larger flowers) you can typically get away with a tablespoon. Very gently spoon your filling into the flower, press the top petals together, and twist to keep everything in place.

How to Fry Squash Blossoms

One of the most common ways squash blossoms are served is stuffed and deep fried. To pan-fry, simply cook them in a pat of butter until browned, turning once. You can also dredge them in a light batter and deep-fry them, as with these stuffed zucchini blossoms with herbs and goat cheese or these fried squash blossoms with corn and mozzarella.

Additional Squash Blossom Preparations

Squash blossoms can be used in a variety of ways that don’t include stuffing and frying. You can add them to vegetable stews, fold into frittatas, grate into other savory veggie pies, top pizzas with them, or add them to quesadilla filling. They’re also delicious raw in salads like shaved summer squash salad and this delicate squash blossom, avocado, and butter lettuce salad. Additionally, you can top a soup with zucchini blossoms like this corn soup with roasted poblanos and zucchini blossoms or stir them into pasta like this warm salad of summer squash with swordfish and feta and porcini-zucchini blossom orecchiette.

If you still want to stuff the squash blossom, but aren’t keen on frying, you can eat them raw like this pimiento cheese-stuffed squash blossom, baked like this stuffed squash blossom bruschetta, dredged in a batter and roasted, or seared like this blistered squash blossom.

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Right off, I would say Pavilions or Whole Foods. I don't think I've seen them in a store, nor have I had them. There on my list of things to try though. Scroll down for recipes I'd prepare:

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Stuffed fried Squash Blossoms

After bringing home your squash blossoms, it’s important to use them right away — ideally within two days. As they sit in the fridge, they begin to wilt, which makes them more prone to tearing during the filling, battering, and frying processes. Before you cook with them you’ll want to gently rinse them to remove any dirt or debris and remove the stems and stamens, as those parts are not edible.

The best squash blossom filling is simple and customizable: ricotta, garlic, fresh herbs, lemon juice, an egg for binding, and salt and pepper. While high-quality ricotta cheese is a non-negotiable, any other cheese additions — such as grated Parmesan, crumbled fresh goat cheese, or shredded mozzarella — are up to you.

The herbs can vary as well. Basil and mint are classic options, but fresh dill or chives work great, too. Experiment with cheeses and herbs to create the perfect filling for you.

After you’ve prepared the ricotta mixture, use a piping bag or a zip-top bag with the corner cut off to fill the blossoms. This will make your life much easier than using a spoon. Carefully pipe about 1 to 1 1/2 tablespoons of filling into each blossom, and then gently twist the ends of the blossoms to keep the filling from falling out.

To make the batter, mix flour and salt with the fizzy liquid of your choice: seltzer, club soda, or light-colored beer. The fizz will create air bubbles in the batter, which trap in moisture and produce a light and airy final product. Whichever you use, make sure it’s cold: Cold liquid is crucial for thickening the batter to the right consistency, and prevents the batter from absorbing too much oil during frying.

Then, working in batches of five or six, dip each blossom into the batter, twisting the open end again if the petals start to open. Add to the oil and fry, turning once, until golden-brown. Use a slotted spoon to transfer the fried blossoms to a paper towel-lined plate to drain, then serve immediately.

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INGREDIENTS

For the filling:

14 to 16 zucchini squash blossoms

2 cloves garlic

6 large fresh basil leaves

1 tablespoon fresh mint leaves, dill, or chives

3/4 cup whole-milk ricotta cheese

1/2 cup cheese, such as grated Parmesan, crumbled fresh goat cheese, or shredded low-moisture mozzarella

1 large egg

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the batter:

3/4 cup cold seltzer, club soda, or light-colored beer

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1 1/2 cups vegetable oil, for deep-frying

INSTRUCTIONS

Prepare the blossoms. Trim the stems from 14 to 16 squash blossoms. Remove the stamen inside the blossoms. Gently rinse to remove any potential dirt or debris. Place on paper towels or a kitchen towel to dry.

Chop the aromatics. Prepare the following, placing them in a medium bowl as you complete them: Mince 2 garlic cloves (about 1 tablespoon). Finely chop until you have 2 tablespoons fresh basil and 1 tablespoon fresh mint, dill, or chives.

Make the filling. Add 3/4 cup ricotta cheese, 1/2 cup cheese of choice, 1 large egg, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until combined.

Stuff the zucchini squash blossoms. Transfer the filling into a piping bag or a large zip-top bag with the tip cut off. Gently open each squash blossom and pipe the filling inside. Fill to just below where the petals begin to separate, 1 to 1 1/2 tablespoons each. Twist the open end of each blossom to prevent the filling from falling out.

Heat the oil and make the batter. Fill a large heavy-bottomed, high-sided skillet with 1/2-inch oil (about 1 1/2 cups) and heat the oil over medium-high heat to 375°F. Place 3/4 cup seltzer, club soda, or light-colored beer; 1/2 cup all-purpose flour; and 1/2 teaspoon kosher salt in a medium bowl and whisk until smooth. (The batter will be thin.)

Dip and fry the blossoms. Working in batches of 5 to 6, dip each blossom into the batter one at a time. Add to the oil and fry, flipping once, until golden-brown, about 2 minutes per side. Use a slotted spoon to transfer the fried blossoms to a paper towel-lined plate to drain. Repeat dipping and frying the remaining blossoms, making sure the oil is at 375ºF for each batch.

Tomato, Zucchini and Salami Pizza

Ingredients

DOUGH

1 1/2 tablespoons extra-virgin olive oil, plus more for greasing

3/4 cup warm water

3/4 teaspoon active dry yeast

2 1/2 cups all-purpose flour, plus more for dusting

Salt

SAUCE

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

3 garlic cloves, finely chopped

One 15-ounce can diced tomatoes

1 cup tomato puree

Pinch of crushed red pepper

Pinch of sugar

10 large basil leaves, torn

Salt

Black pepper

PIZZA

8 slices of provolone cheese (6 ounces)

20 thin slices of spicy salami (4 ounces)

1/2 pound baby zucchini with flowers (flowers optional)—zucchini thinly sliced, flowers halved lengthwise and pistils snipped off

1/2 pound cherry tomatoes

Salt

Pepper

Dried oregano and extra-virgin olive oil, for serving

Directions

Make the dough

Step 1

Grease a large bowl with olive oil. In a small bowl, whisk the water with the yeast and let stand until foamy, about 5 minutes. In another large bowl, whisk the flour with a large pinch of salt. Make a well in the center of the flour and pour in the yeast mixture and the 1 1/2 tablespoons of olive oil. Stir with a fork until the dough just starts to come together. Turn the dough out onto a generously floured work surface and knead until very smooth, about 5 minutes. Transfer the dough to the greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Meanwhile, make the sauce

Step 1

In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until just softened, about 4 minutes. Add the diced tomatoes, tomato puree, crushed red pepper, sugar and basil and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened and reduced to 2 cups, about 18 minutes. Season the sauce with salt and black pepper.

Make the pizzas

Step 1

Preheat the oven to 450° for at least 30 minutes. Grease a large rimmed baking sheet. Cut the pizza dough into 2 pieces. On a lightly floured work surface, roll or stretch out 1 piece of the dough to a 12-inch round; transfer to the prepared baking sheet. Spread half of the sauce over the dough and top with half of the cheese, salami, zucchini and tomatoes. Season with salt and pepper. Bake the pizza for 15 to 18 minutes, until the crust is browned. Garnish with dried oregano and a drizzle of olive oil. Repeat with the remaining dough and toppings. Serve hot.

Risotto-Style Penne with Tomatoes and Zucchini Blossoms

Ingredients

1 quart chicken stock

½ cup extra-virgin olive oil

1 shallot (minced)

1 pound slow-dried penne rigate

1 cup dry white wine

3 cups prepared marinara sauce

3 garlic cloves (thinly sliced)

¾ pound heirloom tomatoes (cut into 1-inch chunk)

Kosher salt

Pepper

¾ cup basil leaves (plus more for garnish torn)

4 zucchini blossoms (optional stems and pistils removed, blossoms halved, for garnish)

Parmigiano-Reggiano or pecorino cheese (Freshly grated, for serving)

Directions

Step 1

In a medium saucepan, combine the stock and 1 cup of water and bring to a boil. Keep warm over very low heat.

Step 2

In a large saucepan, heat 1/4 cup of oil. Add the shallot and cook over moderate heat, stirring, until softened, about 3 minutes. Add the penne and stir constantly for 2 minutes. Add the wine and simmer, stirring, until absorbed, about 2 minutes. Add 11/2 cups of the warm stock mixture and cook over moderate heat, stirring, until nearly absorbed. Stir in the marinara sauce; bring to a simmer. Continue adding the stock 1/2 cup at a time, stirring frequently, until nearly absorbed before adding more. The pasta is done when it's al dente and the sauce is thick, about 25 minutes total.

Step 3

Meanwhile, in a skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderately high heat, stirring, until fragrant but not browned, about 2 minutes. Add the tomatoes and a generous pinch each of salt and pepper and cook, stirring, until just starting to soften, 3 to 5 minutes.

Step 4

Add the tomatoes to the pasta and cook over moderate heat, stirring, for 2 minutes. Stir in the 3/4 cup of basil and season with salt and pepper. Transfer the pasta to bowls and garnish with the zucchini blossoms (if using) and basil. Serve right away with cheese.

Squash Blossom Quesadillas

Ingredients

1 teaspoon canola oil 

Two 8-inch flour tortillas

2/3 cup mozzarella cheese

1/4 cup crumbled queso fresco cheese

1 tablespoon green onions, thinly sliced

6 squash blossoms, pistils and stems removed

Directions

Step 1

In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and scatter 1/3 cup of the mozzarella and about 2 tablespoons of the queso fresco cheeses evenly over the top. Add some of the sliced green onions and then lay three squash blossoms over the cheese onto one side of the quesadilla. Gently fold over the other half of the tortilla to top the squash blossoms. Cook over moderately high heat until crisp and golden on the bottom and cheese is melted, about 2-3 minutes per side. Repeat with the remaining oil and second quesadilla. Slice the quesadillas into wedges and serve right away.

Garden Frittata

Ingredients

1/2 pound fava beans, shelled (about 1/2 cup)

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

3 baby pattypan squash, cut into 1/2-inch pieces

3 baby zucchini with blossoms, squash cut into 1/2-inch pieces, blossoms quartered lengthwise

Salt and freshly ground pepper

8 large eggs

1/4 cup milk

6 ounces sorrel, stems discarded and leaves chopped

1/4 cup fresh or thawed frozen petite peas

4 scallions, white and light green parts only, thinly sliced

2 teaspoons snipped chives

Directions

Step 1

Blanch the shelled favas in boiling water for 1 minute. Drain, then rinse in cold water to stop the cooking; drain again. Pinch the favas out of their skins.

Step 2

Preheat the oven to 350°. In an ovenproof skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the favas, garlic, squash and zucchini; season with salt and pepper. Cook until just softened, 3 minutes. Transfer to a plate.

Step 3

In a medium bowl, beat the eggs with the milk; season with salt and pepper. In the same skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Pour in the eggs, then stir in the cooked vegetables, sorrel, peas, scallions and chives; season with salt and pepper. Cook the frittata over moderate heat until the edge is set, 2 minutes. Transfer the skillet to the oven and cook for 25 minutes, or until the frittata is set in the center and browned on top. Serve hot or at room temperature.

Spaghetti with Squash Blossom Butter and Summer Beans

Ingredients

4 tablespoons unsalted butter, at room temperature

9 squash blossoms, stems and pistils removed and petals finely chopped (1/2 cup), plus whole petals for garnish

8 ounces green beans, trimmed

6 ounces wax beans, trimmed

1/2 pound spaghetti

1/4 cup snipped chives

2 tablespoons chopped basil leaves, plus small leaves for garnish

2 tablespoons finely grated Pecorino Toscano or Romano cheese, plus more for serving

1/2 teaspoon finely grated lemon zestplus 1 tablespoon fresh lemon juice

Kosher salt

Pepper

Directions

Step 1

In a small bowl, mix the butter with the chopped squash blossom petals.

Step 2

Prepare an ice bath. In a large pot of salted boiling water, blanch the green and wax beans until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to the ice bath to cool completely. Drain, pat dry and halve the beans lengthwise.

Step 3

Meanwhile, return the water to a boil. Cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water.

Step 4

In a large skillet, melt the squash blossom butter. Add the pasta and pasta water and bring to a boil over moderately high heat. Add the beans and cook, stirring, until the sauce is thickened and the beans are heated through, about 2 minutes. Add the chives, the chopped basil, the 2 tablespoons of cheese, and the lemon zest and lemon juice; season with salt and pepper. Transfer the pasta to shallow bowls and garnish with more cheese, squash blossom petals and basil leaves; serve.

How to eat squash blossoms raw:

Pick the blossoms at the base of the flower and be sure to remove the fuzzy insides. Wash them well and dry them well. Once that's done, they are totally edible. You can chop them and mix them into pasta, you can fry them, stuff them, or add them to soups.

Salt, pepper to taste, cayenne, garlic, a drizzle of olive oil & balsamic vinegar

The Perch

They might have blossoms on their menu

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Something for everyone 🐰 Enjoy!