Fried Squash and Squash Blossoms

Posted on by Julia

Have you ever wondered if you could do anything with all the large squash blossoms? I love them fried to a crispy crunch.

Serves 4

Ingredients

  • 2 patty pan squash washed and cut into 1/4 inch rounds
  • 16 squash blossoms, washed
  • 1 egg
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of fresh ground black pepper pepper
  • 1/4 teaspoon ground cayenne pepper (optional)
  • Avocado oil (enough to put 1/2 inch to an inch into your skillet or Dutch oven)

Tools:

Pie pan, parchment paper, sheet pan, cooling rack, cast iron skillet or Dutch oven, whisk or fork, plate, slotted spoon or spider or tongs

Instructions

  1. Beat the milk, egg and 1/4 teaspoon of salt together in a pie pan using either a fork or whisk
  2. Place the parchment paper on the counter top to make for easy clean up. On top of the parchment paper, stir the flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 cayenne pepper together.
  3. Pour 1/2 to an 1 inch of avocado oil into a cast iron skillet or Dutch oven. Heat oil over medium high heat until it is between 350 to 375 degrees F. If you drop a popcorn kernel in the oil, it will pop when the oil is hot enough. Place a sheet pan with a cooling rack in it close to the skillet or Dutch oven.
  4. While oil is heating up, dip the squash rounds into the egg and milk mixture, then dredge in the flour mixture. Place on a plate.
  5. When oil is hot enough, carefully drop the squash rounds into the hot oil, away from you. Do not crowd the pan.
  6. Fry until one side is a light brown color and flip the squash rounds over. Fry until a golden color and remove from oil. Place on cooling rack in sheet pan.
  7. Repeat the process until all the squash rounds have been cooked.
  8. Next, dip the squash blossoms into the egg and milk mixture.
  9. Dredge the squash blossoms into the flour mixture. Place on a plate.
  10. Carefully drop the squash blossoms into the hot oil, away from you to avoid any hot oil splash. Do not crowd the pan.
  11. Fry until one side is a light brown color and flip the squash bloom over. Fry until a golden color and remove from oil. Place on cooling rack in sheet pan
  12. Repeat until all squash blossoms have been fried.

Notes:

18 thoughts on “Fried Squash and Squash Blossoms”

  1. To answer your question, I must admit that I have never wondered what to do with a squash blossom. 😁 However, I do know what to do with a squash blossom necklace from hanging out in the Southwest so many years.

    Liked by 1 person

    Reply

      2. It wouldn’t be the same, but maybe? I have recently learned that squash and pumpkin shoots and leaves are edible and are eaten in many cultures.

        “In Italy, Squash leaves are cooked and tossed with pasta, minced into meatballs, served with potatoes and tomatoes, or used as a wrap to stuff fillings of cheese, bread, bacon, eggs, and herbs. In Africa, Squash leaves are added to porridges, stews, beans, and various sauces. Squash leaves are used in similar preparations worldwide and are primarily used in savory recipes. In India, Squash leaves are stuffed with fillings, rolled into a pocket and fried, or mixed into curries. In the Philippines, Squash leaves are cooked in coconut milk with shrimp, beans, and squash flowers and served over rice. They are also mixed into noodle dishes throughout Southeast Asia.”

        https://www.mexicoinmykitchen.com/squash-vine-and-shoots-soup/

        https://www.thechoppingblock.com/blog/sopa-de-guias-con-chochoynes-oaxaca-squash-vine-soup-with-masa-dumplings

        https://chawjcreations.com/hmong-ntsis-taub-hau-squash-blossom-and-shoots-soup/

        https://foragerchef.com/squash-and-pumpkin-shoots/#:~:text=Squash%20and%20pumpkin%20shoots%20are,%2C%20you're%20missing%20out.

        Liked by 1 person

  5. Pingback: Fried Squash and Squash Blossoms – Blackberry Homestead | My Meals are on Wheels

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Published by Julia