Squash Blossoms Will Fulfill All Your Summer Appetizer Dreams


Summer produce means farmer’s markets are flowing with all of the watermelon, figs, eggplant, corn, berries and beautiful squash blossoms you could want. When you find these golden, orange-yellow blossoms it’s like striking gold. They have a sweet, mild zucchini-like flavor and a tender, delicate texture. Also called zucchini blossoms, these large edible flowers can come from both summer and winter squashes.


Because squash blossoms are so delicate, they’re highly perishable and you won’t find them in regular grocery stores. If they’re not used right away, they’ll start to wilt. Once you buy squash blossoms, you should either use them right away or keep them in the fridge for a day or two, max. Look for ones that have tightly closed buds. You can find them from late spring through the early days of fall.


Squash blossoms can be eaten cooked or raw. If you’re eating them raw, slice them up for a salad or use them as a colorful garnish for any dish. Sauté the blossoms in oil and garlic until they’re softened for a quick side dish. Make sure to gently open the petals and check for any dirt or insects before you start to cook. The Italian way to prepare these beauties is to stuff them with ricotta and lightly fry them whole. In Tuscany, the blossoms are stuffed with cheese and often anchovies. Get creative with your fillings. You could stuff them with crab, herbed or honey goat cheese, pork or even cashew cheese.

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Pro tip: Squash blossoms look beautiful on a white pizza with creamy ricotta and spicy honey.

How To Make Ricotta-Stuffed Squash Blossoms

Here’s a simple recipe for making these idyllic summertime apps. In a medium-sized bowl, mix together ricotta, grated mozzarella and chopped chives. Season with salt and pepper. Place the cheese in a plastic sealable bag and cut the tip so you can squeeze out the mixture. Before starting the cooking process, you’ll want to remove the stamen (the male fertilizing organ of the flower that sits at the top of those little stalks) from inside the blossom.


Squeeze out the cheese mixture into each blossom. Prepare one bowl of plain dry breadcrumbs and another bowl with two beaten eggs. Heat olive oil in a saute pan. Dip your blossoms, keeping the petals closed, into the egg and then the breadcrumbs. Fry each one until golden brown on both sides. Season them with kosher salt and drain any excess oil with a paper towel.

You can’t lose with these cheesy summer starters.