Fried Squash Blossoms
With stamens awry yet orange petals shy, these washed and tossed squash blossoms are up for some hot fun [Photo credit: Alex Paternostro]
by Seth Paternostro
October 30, 2021
Delicate specimens, flowers deserve kind and gentle treatment. For who would dare improve the curves and colors of a beautiful blossom? Perfumed with the essence of summer squash, these fritters find comfort in our favorite bubble bath. Just add a soft powdering of flour and a light dip in egg, and little more is needed to make these blossoms golden beyond compare.
Serves 4
Total time
20 minutes
Equipment:
cutting board, chef’s knife or cleaver, small baking sheet, paper towels, wire cooling rack, cast iron skillet or other heavy pan, whisk, measuring cup, small mixing bowls, kitchen tongs
Tableware:
plates and utensils
Ingredients
8 squash blossoms
3 large eggs
3 cloves garlic
½ cup flour, or as needed
Salt, as needed
Black pepper, as needed
Extra virgin olive oil, as needed
Instructions
Set out all equipment, ingredients, and tableware. Cover the wire cooling rack with a few layers of paper towels, and place it on the baking sheet. Rinse the blossoms, then shake them dry.
Open the petals of each blossom, and remove the stamen or pistil from the center.
Preheat a cast-iron skillet over medium-high heat. When hot, add enough extra virgin olive oil to come ¼ to ½ inch up the sides of the pan. Heat to at least 375°F, or until the oil is shimmering like a mirage and almost smoking.
Peel, and thinly slice the garlic cloves.
Beat the eggs with a generous pinch each of salt and pepper. Add the garlic slices, and combine.
Place the flour in another mixing bowl. Add a pinch each of salt and pepper.
Coat each squash blossom in the seasoned flour, gently shaking off any excess, then dip the flower into the egg mixture.
Carefully place the blossom into the hot oil. It should sizzle and bubble. Repeat without crowding the pan, working in small batches.
When the bottoms are puffed and lightly golden brown, flip the pieces, and baste the tops. After the bottoms color, remove to the paper towel-lined cooling rack, and immediately sprinkle with salt.
Transfer to serving plates, and enjoy as a light appetizer or snack.
A squash blossom enjoying its bubble bath [Photo credit: Alex Paternostro]
NUTRITION FACTS:
Calories 145 Total Fat 7.4g (9%) Saturated Fat 1.7g (8%) Cholesterol 140mg (47%) Sodium 344mg (15%) Total Carbohydrate 13.2g (5%) Dietary Fiber 0.5g (2%) Total Sugars 0.4g Protein 6.5g Vitamin D 13mcg (66%) Calcium 29mg (2%) Iron 2mg (8%) Potassium 76mg (2%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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