Cooking with Squash Blossoms is more common in Mexico, and you can find them almost anywhere in the country. People use them for squash blossom quesadillas and other dishes.
But, before I continue, let me tell you these flowers are delicate and soft with a very mild flavor resembling that of the squash. And, just in case you have some more questions about these natural wonders, read more about them below.
WHEN IS THE SQUASH BLOSSOMS SEASON?
Depending on the climate zone where you live, the plant starts blooming around late spring up to late summer. We are talking between May through October. However, in warmer weather, they will still thrive all of the year.
As soon as you bring them from the store or the farmers market and before cooking the blossoms, rinse them with fresh water, pad dry with a kitchen towel and remove the stamen. I usually store them in the fridge in a plastic container with a lid, with a lot of room for the blossoms. Do not overcrowd them. They will last 7 to 10 days.
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 24 Blossoms
- 2 tbsp minced onion can be white Yellow or red
- 1 serrano pepper minced
- 1 tbsp olive oil
- 1 tbsp minced fresh parsley
- 1 1/2 cup good ricotta cheese
- 3 pastured eggs separated and room temperature
- 1/3 cup chick pea flour
- salt and pepper to taste
- avocado oil for frying
Ingredients
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- Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
- Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent. Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
- Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
- Beat the egg whites until stiff peaks form.
- Beat the egg yolks until foamy.
- Add the yolks to the white and sift in the chick pea flour. Fold together until well combined...being careful to keep the mixture fluffy.
- Add about 1/2 in of oil in your fry pan. Heat on high until a drop of water is buggly. Dip the squash blossoms in the batter to cover fully and drop into hot oil. Cook until golden...flip and cook the other side.
- Remove from heat on paper towel and serve with a nice chili sauce.