Pan-Fried Squash Blossoms

Yes, those lovely flowers on your zucchini plants are edible! Here's a simple recipe that adds a great side to any dish.

Fried Squash Blossoms
3/4 cup cornstarch (and/or breadcrumbs, garbanzo bean flour, etc.)
1 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup flour
1/2 teaspoon salt
1/2 cup water
1 egg, slightly beaten (or you can simply use soy or almond milk)
10 to 15 squash blossoms

Stuffing (optional!):
1/2 cup whole-milk ricotta (or equivalent extra-firm tofu, crumbled)
1/4 cup mayonnaise (or equivalent vegan version)
1 tsp dried oregano
1 tbsp bread crumbs
Vegetable oil
Salt & Pepper to taste

First, make the batter. Combine the first 5 ingredients, and then stir in the egg (or vegan equivalent) and water until smooth. Store in the refrigerator for 15 to 20 minutes. While the batter is chilling, prepare the squash blossoms.  Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
Heat enough oil in a frying pan—about an inch deep—to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. Enjoy!

Serves 3 to 4.
Recipe from Made by Michelle

Nicole Caldwell

Nicole Caldwell is a self-taught environmentalist, green-living savant and sustainability educator with more than a decade of professional writing experience. She is also the co-founder of Better Farm and president of betterArts. Nicole’s work has been featured in Mother Earth News, Reader’s Digest, Time Out New York, and many other publications. Her first book, Better: The Everyday Art of Sustainable Living, is due out this July through New Society Publishers.