This recipe works for both zucchini and yellow squash, so take your pick. I’m fixing it here with zucchini. I found this recipe a couple of years ago and have since fiddled around with it until it bears no resemblance to the original. You can also mix in chopped onions and/or peppers, shredded carrots, or anything else you have on-hand (reduce the zucchini or squash accordingly) and feel free to play around with the seasonings.
fresh squash flowers
6 ounces cream cheese, softened
1 tablespoon fresh (or 1 teaspoon dried) chives
2 tablespoons onion, minced
1/2 cup milk
1/2 cup flour
1/4 cup cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of pepper
oil for frying
Pick squash blossoms. (If you choose male flowers, which grow on longer, thinner stems, you’ll avoid reducing your crop.) Cut stems off at the base and clip out stamens from the inside. Rinse thoroughly, shake off excess water, and let blossoms air dry on paper towels.
Combine softened cream cheese with chives and onion. Spoon about an ounce into each blossom (less if you’re using smaller flowers).
Close blossoms. Whisk egg and milk together in one bowl and mix flour, cornmeal, garlic powder, salt, and pepper in another. Dip closed blossoms in the wet then the dry mixture until well-coated.
Fry over medium heat until browned on both sides. Drain and serve with Ranch dressing or dip.
Note: Squash blossoms are best picked in the morning and they don’t keep well. Use as quickly as possible after harvesting. If not using for a day or two, refrigerate.
Categories: Appetizers & Snacks
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