Kitchen: Fried Squash Blossoms

There was a glut of squash blossoms showing up at the farmer's market this Fall. I first had fried squash blossoms when I lived in Italy. They're usually dipped in batter and fried, and then served with salt and pepper. In Mexico, they're added to soups and quesadillas. I stuffed mine with cheese, dipped them in beer batter, and fried them in hot oil.

The ones that come attached to a small baby squash are female blossoms; the ones without squash are male blossoms. Both are delicious.

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Male and female squash blossoms

The flower heads are stuffed with cheese and ready to be dipped in batter and fried.

Battered up and frying!

The final result; crispy, golden, and delicious.

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All photos are ©2006 Kathryn Hill Photography.