FOOD

Squash Blossom 3 Ways

Three ways to make Squash Blossom.

FOOD

Squash Blossom 3 Ways

Three ways to make Squash Blossom.

Ingredients

  • 3/4 cup ricotta cheese
  • 2 tablespoons finely grated Parmesan cheese
  • 5 slices prosciutto, finely chopped
  • 8 squash blossoms
  • 1/2 cup flour
  • Kosher salt
  • 3/4 cup seltzer, chilled

Steps

  1. Stir together ricotta, Parmesan cheese, and prosciutto.
  2. Carefully open each blossom and fill with 2 rounded teaspoonfuls of cheese filling, gently twisting end of blossom to enclose filling.
  3. Whisk together flour, a pinch of salt, and seltzer in a small bowl.
  4. Heat vegetable oil in a heavy high-sided pot until it reaches 375 degrees.
  5. Carefully dip flowers into the batter and add to the hot oil, frying in batches. Fry until golden and crisp, about 3 minutes. Drain on a baking sheet lined with paper towels.
  6. Sprinkle with salt while hot. Serve with tomato sauce.

Ingredients

  • 2 tablespoons butter
  • 3 green onions, sliced
  • 12 squash blossoms, ends and pistols removed, divided
  • Salt and pepper, to season
  • 10 large eggs, beaten
  • 2 ounces goat cheese, cut into rounds

Steps

  1. Heat oven to 375°F.
  2. Add butter to a large oven-proof, non-stick skillet over medium heat.
  3. Once hot, add green onions and 6 chopped squash blossoms and sauté until tender, about 2-3 minutes. Season with salt and pepper.
  4. Add eggs and slowly stir with a rubber spatula until the eggs begin to cook, about 2-3 minutes.
  5. Top with rounds of goat cheese and 6 whole blossoms, pressing lightly into the eggs. Cook for 15 minutes, until cooked through.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 small red onion, chopped
  • 2 cloves garlic, chopped
  • 12 squash blossoms, stems and pistols removed, chopped
  • 2 tablespoons cilantro, roughly chopped
  • 3/4 cup shredded Monterey Jack cheese
  • 2 (10-inch) flour tortillas
  • Lime wedges, to garnish

Steps

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and sauté until tender, about 3-4 minutes. Add garlic and sauté for 1 minute, until fragrant. Season with salt and pepper.
  2. Add squash blossoms and stir until softened, about 5 minutes. Turn off heat and stir in cilantro. Remove to a bowl.
  3. Evenly spread half the filling on each of the flour tortillas and top with cheese.
  4. Heat a large skillet over medium heat.
  5. Add 1 tablespoon butter. Once melted and foamy, add tortilla and cook open for about 1 minute, then fold down the top to make a half circle. Cook until cheese is melted and outside is golden and brown, flipping until evenly golden.
  6. Remove and repeat with second tortilla.
  7. Cut into wedges for serving.
  8. Serve with extra cilantro and limes.

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