Y'all know how much we love fall around here — because we're basic white girls and because we have to, okay? But aside from our favorite clothing season — boots and scarves forever, please — it's also best food season. It's time for pumpkin beer, pumpkin ravioli, pumpkin granola, pumpkin pie — who cares, it's pumpkin time.
But did you know that not only are pumpkins and squash the ingredient to the best foods, but they big, beautiful orange flowers? That you can eat? We'd been missing out for years, but Italians are totally big on these squash blossoms and you can find them in supermarkets everywhere at different times of the year. And once I saw them on menus everywhere, deep-fried and filled with cream cheese, I knew I had to learn how to make these unique fall snacks.
I used the batter that I also used for these green pepper rings because it's light and crispy, not like a thick beer batter. I think it's perfect for these already delicate flowers and doesn't make them too heavy. Careful, though — these things are easy to put away and it's hard not to keep them to yourself!
- 8-10 zucchini flowers or squash blossoms
- 4 oz. cream cheese at room temperature
- 1 cup corn starch
- 1 T bubbly water (I used corn starch, but a bottle of Prosecco works, too!)
- 1 egg
- 1 tsp milk
- Vegetable oil for frying
serves about 2-4 per person
- When you purchase your squash blossoms, sometimes they will have the squash still intact. Break off the squash, and set it aside to use in other food — they're great to julienne, since they're tiny!
- Open up the squash blossom and spoon about 1-2 tablespoons of cream cheese into the inside. Repeat for all your flowers, then set aside.
- In a medium-sized bowl, combine corn starch and bubbly. In a separate, small bowl, whisk your egg and milk together.
- In a large frying pan, heat up your oil to deep-fry your blossoms. Be very careful while heating oil, and make sure you know how to safely do so.
- While waiting for the oil to heat, dip each squash blossom into the egg wash, and then into the corn starch mix, covering it generously. Once the oil is heated up, add the blossom to the oil for 2-3 minutes until it becomes crisp and golden brown. Remove with a slotted utensil and set onto a plate covered with paper towels.
- Repeat for each squash blossom until they're all fried up. Serve immediately and enjoy!
Photos and text copyright © Katie Currid, 2016. All rights reserved.