Stuffed & Fried Squash Blossoms

If your garden looks like mine it is FILLED with squash and pumpkins.  LOTS of flowers, not a whole lot of fruit yet.  So... I harvested 12 squash blossoms (open, looking beautiful, and when there were no bees inside them) and washed them out.  I set them out to dry and an hour later - started cooking! 

Stuffed & Fried Squash Blossoms
We use organic, fair trade, and or local ingredients
12 blossoms, cut, rinsed out, and dried

1 cup of whole milk ricotta cheese

3/4 of a cup of pecorino Romano cheese

3/4 of a cup of chopped spinach (fresh or thawed)

A big bunch of basil chopped up

2 cups of flour

1 12oz. bottle of beer - have you read about what’s in beer?  Check out Food Babe’s post… and then get a good organic beer like this.  

1/4 cup of olive oil
1/4 cup of coconut oil (expeller pressed otherwise this will taste too coconutty)

I used Pamela’s baking mix and seltzer to make the dipping batter – it turned out great 
Mix ricotta, grated cheese, chopped spinach and chopped basil.

Mix beer and flour with a whisk. 

Heat pan and oil to medium heat.

Carefully stuff the flowers using a teaspoon.  It fit about 2 or 3 teaspoons – but this will depend on the size, and type of flowers.  The butternut squash flowers held up the best because they are a bit more sturdy.

 Close the blooms around the stuffing.

When all are stuffed, dredge in your batter and fry until brown.

Serve as is, or with a marinara sauce over pasta.  YUM!  

D loved the GF version of these (I tried a bite – there is no way you would know!)  Here are the GF blossoms: 




Sarah Whiteman said...

Is there a way to tell if the blossom will yield a fruit or not? I thought I read somewhere that there were 'male' and 'female' blossoms and that only one produced fruit.

KT @ OneOrganicMama said...

hmm... I don't know I can just tell when they are growing... by the way they look underneath the flower where the fruit would grow - the stems are long and skinny.

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