This weekend I picked up a giant bouquet of squash blossoms at the farmers market. I stopped dead in my tracks when I saw them, a huge bundle of golden standing out among the otherwise green produce on the stand, and I knew instantly they’d be coming home with me.
The first few I chose to stuff full of a herbed cream cheese, coating in a light batter and frying lightly to top a dinner salad. They were rich and delicious, and the kids squealed with delight to eat flowers with dinner, one of our favorite summertime delicacies.
Fried Cheese-Stuffed Squash Blossoms
12 squash blossoms
4 tablespoons cream cheese, softened
2 teaspoons fresh herbs
3 tablespoons flour
1 cup club soda
Preheat 1″ oil in a skillet to 350 degrees. Submerge blossoms in cold water to clean. Pat dry with a paper towel. Mix together cream cheese and herbs. Place one teaspoon of cream cheese mixture in the center of each blossom. Twist the petals together lightly to seal. In a bowl, beat egg lightly and stir in flour. Mix in club soda.
Coat filled blossoms with batter and place immediately into oil. Fry for 1-2 minutes per side until they start to turn golden brown. Drain on paper towels. Serve while warm.
Makes 6 servings.