When I survived a week of pulling an average of 3 squash a day from the garden, I knew that more drastic measures were called for. A nipping in the bud, as it were. Literally.
These squash blossoms are stuffed with soft goat cheese, lightly battered, then fried to a crisp golden brown. The cheese gets warm and creamy, and the tartness of the cheese goes nicely with the slight salt from the batter. They are light and flavorful, but the real joy is knowing that you are eating squash-that-will-not-be…
Who in Westeros would eat these?
I imagine the Tyrells. Since their plentiful harvest assures them of a well stocked larder, they could easily spare some blossoms here and there.
Recipe for Fried Squash Blossoms
Cook’s Notes: You can also use zucchini and pumpkin flowers! If you like, add some finely chopped herbs to the goat cheese for a little added flavor.
Ingredients:
- 3 ounces goat cheese
- 10-12 squash blossoms
- 1 cup flour
- 1 cup cold water
- 1 tsp. salt
- oil for frying, ~1 1/2 cups
Bring the skillet of oil up to a medium heat.
Make your batter by quickly whisking together the flour, cold water, and salt. Set aside.
Carefully squish about 1 tsp. of goat cheese into the bottom of each squash flower, then sort of squish the petals closed. Holding them by the stems, dip each stuffed blossom into the batter, making sure to coat each side and let any excess drip off.
Drop the battered flowers into the oil and allow to cook for about a minute on each side, or until a light golden brown and crispy. Remove to a plate lined with paper towels to drain. Sprinkle with a little extra salt, and enjoy!
A friend at work moonlights as a farmer and sells local produce to the nearby farm to table restaurants. He discovered how much squash blossoms were in demand when the guy offered $1.20 per blossom (not per dozen!). Considering he could easily get over 300 in about an hour in the fields, I think he made back his investment. Stuffed fried squash blossoms are a HUGE thing here in Atlanta, right now. I may need to see if he has any more he can hand out to a friend, and not charge me the $1.20 each for. :-p These look fantastic!
I´d say the idea has something Lannister- y about it. Wasn´t it Cersey who boasted that she had swallowed thousands of Roberts little heirs?
UCKUCKUCKUCK. Thanks, now I can’t eat goat cheese without thinking about that. I hope you’re proud.
I have eaten then stuffed – with a minced meat filling I recall – in Lesbos, Greece. I think they arrived after a misunderstood order for a particular beer. Not that we sent them back. Dainty morsels.
They also taste fantastic baked in a cornmeal coating.
Ever tried day lily blossoms? Sweet! This reminds me of a story about a new gardener who was having fabulous success with zucchini. She was baking zucchini bread, zucchini casseroles, zucchini everything… Then suddenly no more zucchini. Just stopped. Finally, early one morning, she looked out the window and saw her husband in the garden… picking off all the zucchini blossoms. (Too bad they didn’t have this recipe!)
Oh, these are a classic appetizer for me; there’s just something moreish about those crispy blossoms and their creamy stuffing!
This looks amazing!! How you ladies doing??
In SIcily (where my family is from) and all over the mediterranean region these are served stuffed with meat and herbs, usually pork. I love the goat cheese preparation, but I have to say,imho nothing beats pork for fried squash blossom stuffing.