I’ve been waiting all season to get my hands on some squash blossoms. And today was my lucky day. So, we’re going to fry them up and really lean into that mozzarella stick vibe that I think a lot of stuffed and fried squash blossoms already have. So, I start by removing the pistol from the inside of the squash blossoms. And then I start working on the filling. And the filling is really simple. It’s essentially just seasoned ricotta and a lot of shredded mozzarella. And I do a much higher ratio of mozzarella to ricotta. So, you get that mozzarella stick bottom. And instead of a light batter that you usually see with a squash blossom, we’re doing more of a bread. Of course, once again, mimic a mozzarella stick. So, I dip the squash blossoms in a mixture of flour and egg. And then I coat them in panko. And by mixing the flour and egg together, you’re kind of able to skip a step of like flour, egg, then breadcrumb. So, it’s only two steps. Then I get my frying station set up and fry off our squash blossoms. And they really only take like 2 to 3 minutes in the hot oil until they’re nice and golden and that filling gets all nice and bubbly inside. Once they’re out of the fryer, I top them off with a little bit of freshly grated parmesan. And then I serve them, of course, with a little bit of tomato sauce on the side. And I feel like it’s such a special little summer mozzarella stick. So fun. And this one’s in my cookbook.
27 Comments
Mixing the flour and egg is a genius move??!
Wow!! How cool! I got pumpkin and squash, never thought to eat the blossoms!!!
I fry them with my eggs for breakfast.
OPEN THE RESTAURANT ALREADY
I miss my grandma
She always make the best food!
Be well and thanks for sharing♡
In Mexico we make quesadillas out of them
Could you share where these bowls are from please?!
I've never even seen a squash blossom before. They definitely arnt in my local.acme ot shop rite
I’m been looking for these since a trip to Italy nearly 15 years ago. I’m going to find them dang it!
That looks great
Thats a lot of work, but it looks so good. ❤
I have NEVERRRRRRRRR heard of / seen this and I’m so intrigued!!!!!
Wow!
so funny that the main ingredient is really just a facade. this is really a cheese recipe.
This might be a dumb question but can you use pumpkin blossoms to make these?
These are so good
Yummmmm
Oh!! You can eat those? There so pretty! 😅
YOOOO WTF?!?!?! You're sexy AF!!!!
My grandma used to make these when I was little, but I only remember ricotta on the inside they were so delicious
This look amazing!@
In Italia del nord, Lombardia e Veneto, amiamo i fiori di zucchina fritti, ripieni ma anche senza nulla all’interno, io infatti li adoro senza nulla
I love them filled with rice fillings, like dolma! They're so delicious 🤌
I specially went to look for these at the farmers market bc of this video and they were a hit!
My Italian Nonna used to make these!!😊
Meine Tante hat in der Türkei immer Kürbis Blüten zum Reis Gericht oder Spiegelei dazu gegeben.
Kürbis Blüten aus dem Garten.
What do those blossoms taste like?