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Fried Squash Blossoms with Goat Cheese and Fresh Corn

August 17, 2009

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Each time I see squash flowers, I picture them lightly fried, growing out of a flowerpot as if they were blooming in the garden.

It’s an image from another lifetime, when I plucked the warm, cheese-stuffed blossom from the outstretched tray of a white-clad waiter and marveled at the elegance of the presentation. It was back when my job was pleasing the palates of the wealthy, and pool-side cocktails at the Palm Beach Breakers (dress code: cocktail chic) counted as work.

I don’t miss it for a minute, but the tour through the sparkling world of the truly rich did impart some tasteful gems.

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Take the squash blossoms. I’d seen them fried before, but never so beautifully displayed. So when Amanda and I found them blooming at the farmer’s market, we decided to give it a whirl.

The recipes we found all seemed the same: stuff with cheese, dredge, fry. We both love goat cheese, and Amanda’s crazy about corn, so we started there. In went shallots, then cilantro and chili for spice. Finally, a squeeze of lime to cut the creaminess and brighten the flavors.

A few seconds in the oil and a sprinkle of salt, and we devoured them faster than they could cool. The corn and spices gave a great crunch, adding a Latin flair to our flowers.

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Then came the sophisticated plating. For the potted flowers, we fried just the blossoms, dipping them headfirst in oil and leaving the stem intact. Then we stuck toothpicks into the stems, and poked them, fittingly, into our pincushion plant.

They looked every bit as elegant as I remembered. Except in our version, our creations go by Amanda’s preferred name: Cheesy Magic Squash Business (Olé!).

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Fried Squash Blossoms with Goat Cheese and Fresh Corn

Two dozen squash blossoms
Equal parts goat cheese and fresh corn, cooked
1 shallot, minced
Minced cilantro and jalapeno
1 lime
1 egg
Flour, for dredging
Canola oil
Coarse salt

Mix the goat cheese, corn and shallots. Stir in cilantro, chili and a squeeze of lime, if desired.

Tear squash blossom down one side, remove stamen. Stuff with a small spoonful of corn and cheese mixture. Wrap squash blossom over the cheese, and twist closed. Prepare a half dozen (if you do more in advance, store in the fridge so they don’t get soft).

Heat a pan full of canola oil, to the point where it sizzles if you toss in a piece of blossom. We used about an inch of oil.

Whisk egg and place flour in a shallow dish. Dredge stuffed flowers in egg and roll in flower until very lightly coated.

Drop into oil, turning if necessary to brown both sides (under a minute). Remove and drain on a paper towel. Sprinkle with coarse salt, and enjoy while hot.

4 Comments leave one →
  1. August 17, 2009 4:48 am

    I’m always tempted to pick up squash blossoms when I see them, but am always at a bit of a loss as to what to do do with them. This sounds fantastic and I love how you’ve presented them.

  2. August 18, 2009 7:32 pm

    Haha… what a wonderful presentation of these squash flowers. I’ve never attempted to make these myself. In fact I don’t think I have seen them ever for sale here anywhere, so wouldn’t know where to start looking. I’ve only eaten them while being abroad and I totally love them. Great filling too!

  3. cookbookapprentice permalink
    October 4, 2009 9:31 pm

    I came across your blog through Brown Eyed Baker’s blog. Your photos are fabulous, I look forward to joining in on your posts!

Trackbacks

  1. Food For Thought Friday: In Season Now, Zucchini Blossoms | Neo-Homesteading

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