Impressive Quick And Easy Squash Blossoms Recipes

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FRIED SQUASH BLOSSOMS



Fried Squash Blossoms image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

16 zucchini flowers
1 cup fresh ricotta cheese
1 1/2 cups all-purpose flour
1 handful fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
One 12-ounce bottle lager beer
Vegetable oil, for frying

Steps:

  • Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
  • Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
  • In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
  • Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
  • Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
  • Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.

IMPRESSIVE QUICK AND EASY SQUASH BLOSSOMS



Impressive Quick and Easy Squash Blossoms image

As the weather changes, I want a light meal, but I also want to feel like I ate something.

Provided by CoyoteChile

Categories     Side Dish     Vegetables     Squash

Time 18m

Yield 2

Number Of Ingredients 8

1 tablespoon butter
6 yellow squash blossoms
4 fresh basil leaves, chopped
4 fresh oregano leaves, chopped
4 fresh thyme leaves, chopped
1 clove garlic, minced
2 tablespoons white wine
6 ounces green chile sauce (such as Coyote Trail®)

Steps:

  • Melt butter in a large skillet over medium heat. Add squash, basil, oregano, thyme, and garlic; cook and stir until fragrant, about 1 minute. Pour in wine; cook for 1 minute more.
  • Remove skillet from heat and stir in green chile sauce. Let stand, covered, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 5.7 g, Cholesterol 15.3 mg, Fat 6.7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 2266 mg, Sugar 1.5 g

FRIED SQUASH BLOSSOMS SNACK



Fried Squash Blossoms Snack image

Savvy gardeners know that flowers from plants in the squash family make flavorful fare. Remove only the male blossoms-those with thin, trim stems-if you'd also like to harvest some squash. You'll find these to be a treat that's tender on the inside and crisp on the outside.-Lynn Buxkemper, Slaton, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
1 egg
1/2 cup milk
1 tablespoon canola oil
Additional oil for frying
12 large freshly picked squash blossoms

Steps:

  • In a medium bowl, combine flour, baking powder, garlic salt and cumin. In another bowl, beat egg, milk and oil; add to dry ingredients and stir until smooth. In a skillet, heat 2 in. of oil to 375°. Dip blossoms into batter and fry in oil a few at a time until crisp. Drain on paper towels. Keep warm until serving.

Nutrition Facts :

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