Crisp Fried Squash Blossoms Stuffed with Feta and Mint
Recipe by Marie Simmons, Illustration by Helen Krayenhoff
A bagful of squash blossoms from the farmers market sent me back a few decades to my childhood. My mother harvested the blossoms from the tangled zucchini patch in our garden, dipped them in egg and flour, and fried them in olive oil. We sat on the back porch and ate them like some kids eat peanuts. Here is Mom’s basic recipe. The feta and mint are my additions. Mom would have used a square of mozzarella or Pecorino Romano.
12 or more squash blossoms, preferably with stems attached (stems make good handles)
1 cup all-purpose flour, plus more, if needed
1 to 2 large eggs
Feta cheese, cut into ⅓-inch pieces (one for each blossom)
Mint leaves, torn into small pieces (one for each blossom)
Olive or other vegetable oil
Examine the blossoms closely to make sure there aren’t any bugs hiding inside. Do not rinse the delicate blossoms.
Place the flour on a large shallow plate. Whisk the egg or eggs and 2 tablespoons water in a shallow soup bowl until blended. Make a small slit in the side of each blossom near the stem end and insert a piece of cheese and mint leaf.… Read More