Fried Squash Blossoms

Poison5119

Yum. A little decadent, but interesting and somewhat nutritional*.

Oil 1/4 inch deep. Olive is probably not recommended, but I don't know

Fresh butternut squash blossoms pinched at the base - these are numerous if you're growing this in your garden. These are the 'male' flowers that suck energy from the fruiting blossoms. Pick a bunch, rince and pat dry with paper towel
Slice them lengthwise and flatten.

Create a batter of water and flour mixed the consistency of loose sour cream. Add salt and pepper to this mixture, and either parmesan, or curry (delish). Always expiriment with flavors.

Dredge in batter, drop into hot oil, and fry til light brown. Drain on paper towel, and enjoy. These are very tasty just by themselves as a side dish. Olive oil would be a good fat for those who don't prefer vegetable oil. Most of the flavor is in the green part. Made an interesting salad with curry flavored chicken and romaine lettuce, tomatos, mushroom caps, and olives.

Recipe is in the database under "Squash - blossoms fried". 58 cals per half blossom, 5g fat, 2g carbs, 68 Cholesterol, 30mg sodium, 1g protein, <1g fiber.

mnichol

I have another recipe for the blossoms, I get them very cheap at the farmers market.

I stuff with a tsp of a lite cream cheese mixture, i put dried herbs in the cream cheese, like garlic powder, chives, etc. twist the ends. I then coat with beaten egg, then roll in seasoned bread crumbs. place on baking sheet sprayed with cooking spray. Make sure the cream cheese is warm, room temp. Now put back in fridge for an hour or so until chilled.

take out and brown in nonstick pan with some olive oil spray in the pan and on the blossoms. Brown at med to high heat until brown. they are really yummy.

calorie wise, tsp lite cream cheese, less than tsp bread crumbs, not too bad.