It has been years since I have prepared squash blossoms so it was a great surprise when my wife brought home a bunch of them that she had found at the Dane County Farmer’s Market in Madison, WI. Preparing squash blossoms always takes me back to my childhood. I can remember a number of breakfasts that featured fried pumpkin blossoms. Mom would go out to the garden early in the summer morning and gather the blossoms, still heavy with dew. Dad would then flour them and fry them up, usually in bacon fat, to be served along side eggs and bacon. Fast forward to my days in fine dining and when we got our hands on squash or zucchini blossoms we would often stuff them with some forcemeat or mousseline and gently steam them to serve as a side to some summertime entree.

Deciding to incorporate the best of both approaches what I decided to do is stuff the blossoms with a mixture of shrimp, corn, mild green chiles and a little cheese. I would then bread them in masa harina(the corn flour used to make tortillas and tamales) and fry them. Completing the Southwestern theme, I served them simply, topped with homemade pico de gallo.

When choosing squash blossoms, at the market, make sure you are getting zucchini, yellow squash, or pumpkin blossoms. While all squash blossoms are edible, some types of squash, mainly winter squashes, produce blossoms that are unpleasantly bitter. I also suggest removing the stamen or pistil as it can, sometimes, also be bitter.

Stuffed Squash Blossoms
24 each Squash Blossoms, picked that day
1/2 pound Shrimp, peeled, deveined and tail removed
1 ear Corn, kernels cut off cob
2 ounces Green Chiles, roasted and chopped (canned is fine)
1/2 cup Queso Cotija (substitute Feta if you can’t find the Cotija)
Salt
Pepper
2 each Eggs
1/4 cup Milk
1 1/2 cups Masa Harina
Vegetable Oil

Finely chop the shrimp and mix with the corn, feta, and chiles. Season with salt and pepper. Prepare the blossoms by removing the stems, and stamens or pistils. Stuff each blossom with 1-2 tsp. of the filling, more if the blossoms are large, but do not over stuff. The petals should completely enclose the filling. Beat the eggs and add the milk. Place the masa in a shallow pan then bread the blossoms, first dipping into the egg mixture then dredging in the masa to cover. Meanwhile, heat about 1 inch of vegetable oil in a saute pan over medium high heat. When hot, but not smoking, add a couple of blossoms. Don’t crowd the pan or you will lower the oil temperature too much. Fry for about 4-5 minutes, turning every minute or so to make sure the whole blossom cooks to a golden brown.

When done drain on paper towel. Season immediately with salt and serve hot. Serve plain or with your choice of salsa or pico de gallo.

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