Michael loved the fried cheese stuffed squash blossoms!!! And he eats fried squash rounds every summer & he can never get enough of them! I hope that you’ll give these a try.

Have no fear of sudden disaster or of the ruin that overtakes the wicked, for the Lord will be your confidence and will keep your foot from being snared.
Proverbs 3:25-26

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Love, Momma Jo ❤️

THE JOY OF THE LORD IS MY STRENGTH!!!

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#food #cooking #frying #sides #appetizer #zucchini #blossoms #eggs #ricotta #parmesan #basil #mint #lemon #allpurposeflour #seltzer

well hello everyone welcome back to Mama Joe’s Kitchen or if you’re new here welcome i am so glad that you are here i tell you what it is a super another super hot day here i don’t know we might get a rainstorm later and maybe it’ll help cool things off a little bit i don’t know i’ve got some prep work here to do to get ready for today’s video so I thought I would explain to you what I’m doing here do you know what this is well maybe from the title of the video you already know what this is these are squash blooms um I actually got these out of my mother’s garden she picked them for me this morning she has um for the last couple years she has uh been frying squash blooms i don’t know did you uh maybe you don’t know that squash blooms are edible they’re actually very delicious and a lot of you are probably already familiar with just fried squash so that’s what I’m making for Michael today i’m making him fried squash but we’re not just frying these um zucchini blooms we’re actually going to stuff them with cheese and fry them so follow along with me and see how we’re going to do these now like I said I got to get a little bit of prep work done first so I wanted to show you all like some of these blooms like this one here it’s it’s already wide open it’s better to get the ones that are uh still kind of closed up let me try to find one down here like this one here this is perfect if you’re going to stuff them if it’s not going to hold your filling you might as well just fry it and inside of these uh blooms it in the center of you know a flower is the little stem and if you can take a little pair of tweezers or do like I did I just took a pair of scissors and I went in very gently and just got as close to the um you know bottom without ripping it and and just cut them out and take them out now it won’t hurt you if you eat them but since we’re going to stuff them and everything I want to remove them now we do need to clean our uh blossoms you know because sometimes they’ll have little bugs in them different things and the best way I have found to do something like that because we got to be real gentle with them is just get like a bowl of water and put them in there and just kind of swirl them around very gently and then take them out and just kind of very gently shake out the excess water let them hang out on a paper towel or take a paper towel and just lightly you know um try to dry them now on the back here is you know the part that holds the stem you can leave it on but my mom just like what she does is she just peels them off like this now she doesn’t stuff her um zucchini um blossoms she just um you know she she just dips hers in a egg you know um a beaten egg and then she puts hers in flour and then she fries it that’s how we uh typically normally do uh our zucchini rounds you know we leave you know we wash it we dry it we slice them into thin rounds and then we put them in a egg and then we put them in a flour you can season your flour or you can wait till they come out after they’re fried and put you know some salt pepper whatever you want on them and you want to serve them pretty much as soon as they come off of the the stove while they’re still crispy um you know you don’t have to use breadrumbs you can use breadrumbs or panko crumbs in combination with flour for today I’m probably just going to use flour so what I’m going to do off camera is I’m going to get these washed and I’m gonna get them dried and remember I already removed the center part and then uh since we’re stuffing them I just picked these they’re already starting to get a little welty on me um I’m going to chop these up i have four large basil leaves and I have one two three four five six seven i have eight mint leaves i’m going to uh wash them and I’m going to chop them up uh kind of small kind of fine and we’re going to get the filling made together and we’ll get these stuffed and then I’ll probably just let them hang out in the refrigerator until we’re ready to go to the next step so you’re going to need some eggs now I do have three eggs here but one of them I’m going to be using with the squash blooms the other two I’ll probably probably be using um for the uh zucchini uh rounds you’re going to need a lemon and what I’m going to do here is I’m going to take about half of the lemon but before I cut it you know I’m going to clean my lemon dry it i’m going to take some of the zest because I’m going to put a little bit of that zest in with our ourh filling that’s going to go in our uh squash uh blossoms and I want some of the juice probably about two tablespoons of lemon juice okay and then you need some ricotta cheese i’m probably going to do about a half a cup of ricotta cheese it’s in the refrigerator and some parmesan probably about a four of a cup and then for our wet batter that we’re going to be uh mixing with flour for our uh squash uh blossoms um I’m using lemon lime seltzer water you do not have to use seltzer water uh but since I’m going with the the lemon you know for the filling I figured the lemon lime you could use plain salts or water or you could just use you know plain water if you want okay so oh this helps a lot too get yourself if you don’t already have one a piping bag it just makes it easier um just using this as example see how this one’s kind of um still closed up to to squeeze in some of the filling you don’t want to over stuff it maybe a tablespoon or maybe slightly more of the filling will go in here because you know that’s why you want the ones that are kind of closed up it’ll hold the filling better and then u once we get them filled I’ll probably put them like on a tray or something and let them hang out in the refrigerator until we’re ready to fry them okay I’ll bring you guys back hang in there all right folks i took a picture and I’m I’m planning on inserting it of why it’s really good to uh make sure you wash your squash blooms you know you can look them over with a naked eye you know and they look fine and they look clean but when you um you know lightly squish them in the water and different things and shake them out you’ll see that there’s a lot of little dirt and debris and and bugs and stuff that can be in the water so make sure you clean your wash uh and clean your blooms really well they’ve been hanging out here on this um paper towel and now I’m getting the filling ready and don’t mind that noise in the background i’ve got a real rambunctious kitten today oh well she found a toy she’s back there going nuts she’s been turning my rug rug upside down but yeah she’s uh in that kitten stage where she’s extremely playful we’re going to make the filling now for inside of these uh squash blooms in this bowl I have about a four of a cup of just you know uh the powdered um parmesan cheese the kind that you would put on spaghetti and then we’re going to add a couple things to this now I was wondering what happened to my um claw i had the spatula sitting on top of it i couldn’t see it this is about a half a cup of ricotta cheese okay and then remember I had the four um let’s see this is the Let me smell it i can tell that’s mint oh yeah this is basil i had eight uh leaves of um trying to think of it mint that I had already rinsed and um I had it on a paper towel hanging out and I took another paper towel on on top and dabbed it you know and got it dry as I could and I’ve chopped it up really fine that’s going in there i had prepped all this stuff ahead of time and and then I forgot what it is and then this is the four large uh basil leaves that I had growing in my window that I’ve also you know cleaned and chopped up really um fine it’s wanting to stick to the glass here okay okay then I took half of a lemon and I well I zested some of the lemon before I cut it so this looks like about it looks like about a tablespoon of uh fresh uh lemon zest michael absolutely that’s my husband loves fried squash and I think my mother has made the fried Yeah I’m pretty sure she has she has fried him up the squash blooms uh in previous years but she uh she didn’t she never stuffed hers so I know Michael loves like uh mozzarella sticks and things like that he likes jalapeno poppers and this actually originated in several different places um the Italians I I think they call it um I think they call it Italian squash poppers um Mexico um they use a squash blooms in a lot of their recipes so this is wide known even in places like Turkey and things like that okay I’m just trying to get the get like a little start i’m mashing this ricotta and the herbs and stuff together and getting that um mixed in with the uh parmesan okay I’m going to add about two tablespoons of uh that freshlysqueezed it was from half of that lemon okay there’s two i’ve got just a little bit left over but I don’t want to overdo it and then we have one slightly beaten egg okay let’s get this all mixed together here and if I think it’s too liquidy I might add a little more parmesan i don’t want it too runny yeah I want to thicken it up see let me show you now this would be the time to add a little salt and pepper too so I think what I’ll do is I’m just going to uh grind a little bit in here okay all right michael loves black pepper so I can never you know overdo it on the pepper part what did Now I’m looking to see what I did with some Parmesan cheese folks thought I pushed it to the side i don’t think I stuck it in the fridge yes I did i want to thicken it up a little bit more okay this is about a half here so I’ll probably do about a fourth cuz we already have about a fourth in there okay all right let’s see if that thickens it up enough now if I just used the egg yolk I probably would have been fine now you could probably put some mozzarella cheese in here if you wanted to okay I went in with about another fourth i want it I wanted to make sure it’s it’s not going to run out on me so that would have been half plus a fourth i guess that would have been about 34 you know what i think I’m going to go in a little bit more that would be one cup total that’s what you have to do folks sometimes when you do stuff like that you know you you want to get it to the consistency we don’t want it too runny okay this is what it’s looking like now and then it’s going to set in the refrigerator it’s going to firm up some too hold on i’ll be right back all right folks i got super super hot all right so I’ve got my piping bag here and I’ve got a tall little glass vase thing just to hold my bag in place while I’m trying to get it filled so I’m going to put that all down in here if you do not have a piping bag of course you could use a Ziploc bag and just like uh snip the the small um corner of it off okay all right more fun it’s already starting to come out down there at the bottom okay get yourself a tray see I’ve already removed the center part there i’m going to take my glasses off i can see a little bit better up close if I take my glasses off now I could tighten the end of that bag but it’s already oozing out there at the bottom okay might put a little bit more but like I said we don’t want to overfill it too much i know if I start twisting that right now I know what’s going to happen it’s all going to uh squirt out the end there now I’m going to bring it up and I’m going to twist the end okay i might put a little tiny bit more back in there but you know what’s it some of it might ooze out there we go okay i’m going to try to twist it like that and close it and set it here we’ll tuck it under cuz remember we have a batter that we’re going to make look at this one this one’s kind of ideal because it the leaves are still the blossoms are still stuck to one another so I’m going to just kind of open it up and fill it so I’ve got that about 34 of the way full now just to be on the safe side I’m kind of tucking the uh the bloom the top bloom over a little bit if it’ll hold like that Okay I’m not going to lie it’s a little messy okay I’m just trying to give you an idea see how I like took the end a little bit i’m going to do that to rest of them and I’m going to get them uh set in the refrigerator to kind of set up until you know I get my oil and stuff ready and with the the squash part is as simple as I’m going to take those two eggs and I’m going to beat them up and um I might add just a little bit of water to thin you know the egg out a little bit and it makes it go a little further and like I said I’ll do rounds and I’ll dip them in the egg and then I simply dip them in plain flour you do not have to season it you can always season with salt and pepper if you want to after it comes out so but um I’ll bring you back for when we go to do the batter and we dip them and we fry them all right folks we are back i just uh sliced up that zucchini and you know they’re not perfect you know but some of them are thinner some of them are a little thicker just in little rounds like that i tell you my husband can eat eat them all day long as long as I kept you know standing in front of the stove and frying them he can eat them you know now he doesn’t like them uh you know uh fixed pretty much any other way like in a stir fry or in soup or something like that he won’t eat them but he loves them like this i also have zucchini fritters on my channel and I have zucchini bread if you’re interested in some other ways to use up uh zucchini so what I’ve got now here I’ve got my uh iron skillet and the oil is heating in it right now it’s not quite ready yet and I got two pans here let me show you um it’s just a um a baking sheet with a rack on it and then I put a paper towel over it when the squash blossoms and also you know when I do um the rounds after I get them nice and crispy I’ll take them out and I will let them hang out on top of this paper towel so that it will absorb the excess oil and that’s when I will uh salt and pepper them if you know sometimes I don’t even use pepper but you know definitely want to salt them so I’ve got two of those and you want a neutral tasting oil which is uh just what I happen to have on hand i usually don’t use vegetable oil you know there’s really um you know not a lot of really there are good oils out there but they’re very expensive like if you used avocado oil or something like that they can be and even olive oil but I wouldn’t say olive oil is uh that much of a neutral tasting oil but definitely for something like this so it doesn’t cha change the taste of you know your your squash you want to go with that so back here I have the two eggs that I beat with a fork and with a couple tablespoons of water this is what we will dip our um our squash rounds in with so I’m not quite ready for that so I’m going to stick that back there and then I have another one just hanging out with about a cup of allpurpose flour again it’s not seasoned because we’re going to season it after it comes out for the squash blooms we’re we want we’re going to dip them in a wet batter i have about a half a cup of allpurpose flour and you know check your flour sometimes when it you know depends on the brand that you get um it’s sets in that bag and it you you end up with lumps so you might want to break it up a little bit with a little whisk or something just plain flour okay but like I said we’re going to make a wet batter so here I have a uh liquid measure i’m going to I’m going to start with about 2/3 of a cup and I’m going to use the uh seltzer water this is lemon lime flavored again you could use plain um you could just use water if you want but I think the salt to water kind of um makes makes it more airy the batter okay all right i’m going to go ahead and and get it mixed in with this flour i got a little whisk here now remember the squash blooms they’ve been um hanging out in the refrigerator cuz I’m hoping that that filling uh firmed up some okay all right so all right let me look if I had a little bit of flour I could put a little flour in there let me see see if our oil is close to being ready it’s just starting to bubble we want to make sure that it’s good and hot before we start dropping them there was something else I wanted to tell you all i don’t know if it was something to do with the squash let me see see they’ve been hanging out this one here is just wide open bloom so I thought I would just dip it in egg and flour or just stick it in the batter and just fry this one by itself okay now this is a messy job so make sure you have you know a pan of water or something near you you know a paper towel or wet rag or something i do have a wet rag here to to help with my hands i tell you it depends on my mood sometimes what I do is I’ll do an egg batter and I will just put the flour itself in a large ziploc bag and I’ll just do up so many at a time maybe like six um six of these at a time you know put them in the egg shake them in the flower bag and that helps keep your hands a lot less uh from getting uh super messy so what I think I can do is I could go ahead and get at least a couple of the zucchini rounds going because like I said I want this good and hot before I start dropping um you know the the zucchini uh blossoms in and then you need something you know of course to scoop them out or grab them out with so let me just put like two I’ll probably do See four five six i could probably do about eight of those in there okay move this back here out of the way i got a small surface here to work with folks let me grab a plate okay so what I’m going to do is you make sure the egg it’s dipped in on both sides and then you put it in the flour okay make sure it’s coated i’m going to set it on the plate shake off the excess and once your oil is really hot it will not take long I mean for them to fry they will be in there and you’ll be ready to flip them over probably within uh less than a minute and of course you will uh brown them to your liking now see how I’m using one hand here my hand my hands um starting to uh build up flour on them and you’re gonna have a mess in the kitchen to clean so expect that well Michael should be on his way home and uh if you’re wondering who that is that’s my husband he’s he’s our taste tester okay okay it looks like it’s just about ready i’m just going to clean my hand off over here in the sink get some of that uh that batter off my fingertips that’s the only part I don’t enjoy is getting my um my hands all sticky here okay so I’m going to start taking these and putting them in here see how it’s frying as soon as I put it in you don’t want to overcrowd it okay like I said we’ll just keep an eye on it so that tells me right there that it’s it’s hot enough I should be able to do those squash blooms but I’m going to try to time it so that I put them in right when Michael is walking in so he’ll have some of uh he’ll be able to give you a taste test on the fried squash rounds itself and on the squash balloon and I’ll finish frying these up that’s all there is to it now remember here’s our batter back here the wet batter i will uh probably whisk it one more time before I start putting the squash blooms in there and what I’m going to do is I’m going to try to keep the end closed and dip it in and as soon as I put it in to this hot oil it should be good you know to se hopefully seal it okay i’m just flipping these now they’re starting to get golden brown if you want them a little browner just leave them in there a little bit longer sometimes when you have a lot of flour that’s why I shake off the excess your uh if you’re doing a lot of zucchini squash up sometimes you know you’ll get a lot of brown bits at the bottom and uh you might have to change your oil out and uh put some fresh in i’m hoping I won’t have to do that so I’m going to get my uh salt and pepper over here ready remember I have my pans right here michael likes them crispy so I’m turning them again let me bring you down and show you that’s what they’re looking like folks i’m going to get ready to take these out i just want to give you a closer look and I’m going to let them hang out over here on that pan i’m going to put some salt and pepper on them and I’m going to get the squash blooms in and then we’re going to get them done up and we’re going to get Michael to give you a taste test all right folks so the first rounds are out wish me luck here okay here’s that batter i’m whisking it up real quick i’m going um from the fried rounds to this because Michael’s going to be home here very soon okay I’m just going to take it and I’m going to dip the whole thing in there in the batter flip it over all right i’m trying to get the excess off of there i don’t want all that batter in my uh making sure it’s coated two three four five okay that’s six all right I’m going to stick this back in the fridge till I’m ready for it the rest I have about five more plus one bloom now I’m going to turn these over it’s holding it’s holding i’m real happy about that all right i’m sure you want to get a closer look all right excuse the the mess from the the grease i’m going to have to have a good cleaning i just want to show y’all they are holding uh beautifully they’re getting a crisp texture to them already okay Michael is home i tell you what this is going to be perfect timing so let me get this um uh finished fried up i get a picture of it and we will get a taste test for you guys how you doing YouTube welcome to Mama Joe’s Kitchen today we got a treat straight out of the garden fried squash stuffed squash blossoms and fried squash rounds we’re going to go with the blossoms first oh wow that filling is amazing the texture is crispy delicious absolutely love it now for the fried rounds delicious texture is perfect everything about it perfectly salted um that’s one thing about about fried squash in general and and the blossoms is that they are delicious everybody out there’s got a garden that has these you need to try this look up check out Mama Joe’s video where she makes these like comment share subscribe come back and check out all Mama Joe’s videos thank you have a good night

2 Comments

  1. The stuffed squash blooms were amazing. The filling was cheesey with a hint of lemon. I didn't really notice the mint or basil but I'm sure it added to the flavor. Once you eat one they are like Lay's potato chips, can't just eat one. It would be interesting to see what all could be used as filling for the blossoms. The fried squash is a mainstay. I love all squash fried, these were the perfect age. Squash that sits too long in the garden tend to have a tough rind but when they are younger they are tender, crispy, and delicious. Zucchini, yellow, and butternut squash are amazing fried, if you like squash give this recipe a go you will love it, and if you've never had squash blossoms then you definitely need to give this one a go. DELICIOUS!!!!!

  2. Hi there Momma Jo, I have to confess to have never eaten zucchini. Like Michael it wasn't something I would put in salad or soup but the fried rounds look delicious. The stuffed squash blossoms is totally foreign to me. Its not native to where I live but I'm thinking some of our more ambitious gardeners would be aware of them. The stuffed blossoms with that cheese filling looks scrumptious. I can see myself becoming a zucchini fan with this new way to cook them. I'll let you know how that pan out OK. I hope you get a little reprieve in your weather soon. Not the kind of reprieve I'm about to share with you. Went to sleep last night with the windows open as temperature from 84 F left my apartment feeling like a furnace. Seriously, woke this morning around 7 O'clock to temperature of 36 F. I felt like an ice cube…..temperature reached high of 60 F today. Go figure … Anyway, I loved the video…something different & you made it so easy. As always lots of prayers & love going your way.
    Bernie

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