Edible Squash Blossoms!

 

This 7 minute video shows you how to cook squash blossoms. 

I used zuchinni blossoms bought at Carpinitos.  The funny thing is that I actually saw squash blossoms for sale in Waialua Hawaii at a Farmer's Market! 

My friend Brenda introduced me to this "melt in your mouth" delicacy several years ago!  Then the cashier at Carpinitos introduced me to stuffed blossoms!  Thanks, Brenda!

The basic steps for both recipes are:

     Preparing the blossoms by either 1)soaking the cut flowers in salt water.  This crisps the blossoms which is best for the flour coated ones  OR

2) Snipping off part of the stem and putting the bouquet of blossoms in a tall mug of water.  I usually cover the flowers with the plastic bag they came in, then refrigerate the flowers.  This is best for stuffing the flowers as the petals are softer and more wilted.

     Preparing the blossoms for frying

1) flavor some flour with salt, pepper and your favorite seasonings.  Mix it all up in a  bag.  Toss a couple of blossoms into the bag and coat each flower with the mixture.  Continue to coat all of the flowers.

2) Stuff the center of the flowers with mozerella cheese OR your favorite stuffing.  Twist the blossom tips to seal it shut.  Continue with all the flowers.

3) At this point, the blossoms may be frozen and deep fat fried later.  I froze mine on a cooky sheet then transferred them to a freezer ziploc bag.

     Cooking the blossoms, best to eat the prepared blossoms when hot!

1) Basically deep fat fry the flour coated blossoms until cooked.  They cook quickly because they are so thin.  Drain the oil from the cooked blossoms and place on absorbent napkins.

2) Coat the stuffed blossoms with tempera batter, your favorite fried batter or flour, scrambled egg then bread crumbs or panko.  Deep fat fry in a healthy hot oil for about 2 minutes on each side.  It's done when it's golden brown.  Drain the oil from the cooked blossoms and place on absorbent napkins. SO delicious warm!