Not gonna lie, I’m pretty proud of this one.
These little babies feel so fancy and seemed like they would be a ton of work. Surprisingly, though, they were really simple to throw together and were WELL worth the effort.
Fried squash blossoms and stuffed squash blossoms are one of my favorite Italian dishes—any time I see them on a restaurant menu, I have to order them. And unless you have a garden overflowing with squash and zucchini (I don’t), they’re nearly impossible to get your hands on fresh.
So when I saw them at the farmer’s market last weekend, I pounced. I didn’t know how to prepare them or what I was doing, but I couldn’t pass up the chance to have my very own fancy blossoms. When I got home I looked a few recipes up on Pinterest to get a feel for ingredients, proportions, and how to prep them. The prepping part is easy, just a little exacting—you have to gently separate the flower petals and reach in to pull off the stamen. It’s not hard, but my chunky fingers kept tearing the delicate buds.
I went back and forth on whether to stuff them or not, and decided to split the difference. I had some leftover honey goat cheese, so I softened that, chiffonaded some fresh basil, and stirred that together with a splash of lemon juice and some sea salt. The stuffed ones were out of this world…a solid 10 on the flavor-meter. My only complaint on this recipe is that there was a lot of waste for one person (I stuffed myself, but could only eat so many and they’re not good leftover), so next time I make these will definitely be for a group!READ THE POST