Squash blossoms are a sweet, delicate treat. We pick just male blossoms, as they do not set fruit. The blossoms themselves are a pretty versatile treat. They can be sliced finely and added to salads or soups. Battered and fried. Sauteed lightly in olive oil. Stuffed with ricotta and honey. Added to a quesadilla, fritata, pasta, or pizza. We like to sautee swiss chard and garlic, then stuff the blossoms with goat cheese and the garlic swiss chard. Batter the whole thing in an egg-flour mix and fry.
Squash Blossom Corn Chowder, a recipe and story beautifully presented by Kitchen Vignettes.
Stuffed squash blossoms