Squash blossoms, also known as zucchini blossoms or zucchini flowers, are popular in Italy and have gained popularity in the United States, especially where farmer’s markets are available. These gorgeous yellow flowers grow on the squash plant in the summer, all the way up to early fall.
Can I grow squash blossoms in my own backyard?
They can be easily grown in your own backyard! Zucchini plants, when planted in late spring, will produce male and female blossoms in the summer. The male blossoms have a slender stem; the female flowers are the ones with the fruit behind them.
They are also very bulbous at the bottom of the flower. If you grow blossoms, make sure to pluck the male flowers and allow the female flowers to grow the zucchini or squash itself. The blossoms are the freshest and perkiest when plucked straight out of your own garden.
You can find zucchini or squash blossoms at farmer’s markets in the Bay Area or at your local speciality grocery store. I use them within a day or two because they wilt quite easily if kept longer. It is not essential to remove the pistil from the blossoms. Squash blossoms have a milder taste, similar to that of the squash or zucchini that the blossom produces.
Different ways to use Squash Blossoms
These blossoms are very popular in Italy where they are stuffed with ricotta and Parmesan cheese, and herbs, dipped in batter and fried. In Mexico, they are often found in quesadillas along with a melty cheese like Oaxaca.
We love squash blossoms on Pizzas, Stuffed and fried blossoms in tacos (my son’s favorite!)
My Indianised version of Squash Blossoms
When I was developing my version of stuffed and fried squash blossoms, I wanted to incorporate my heritage into the recipe for this humble blossom. I drain the ricotta of excess water, then combine it with aromatics, including green chile, garlic and onions, herbs like cilantro, dry spices like garam masala and toasted cumin, lime zest and juice for a bit of zing.
The ingredients of the stuffing are:
- Ricotta: I use whole milk ricotta, and drain out all the liquid before I use it as a filling.
- Jalapeno: Jalapeno adds that bit of spicy kick to the mixture that I love.
- Garlic Cloves and red onions: Alliums are a strong part of Indian culture and I cannot do without it.
- Garam masala: This masala is a mix of several spices that make the backbone of many good Indian dishes.
- Toasted cumin seeds: It is important to toast cumin seeds to give out the best earthy taste. The cumin seeds when coarsely ground impart a wonderful aroma that I am fond of.
- Cilantro and Mint: All savory dishes must contain herbs. My favorites are cilantro and mint, that is what I grew up with.
- Lime and lime zest: Adds a lovely zing to the filling that I love.
The BEST TIP EVER!
To keep things neat, try this brilliant tip I have discovered over the many years making squash blossoms: Use a piping bag to fill the blossom. This helps prevent petal tears and keeps the mixture in the blossom.
TIPS on the Batter
The batter needs to be chilled and cold, so that when the blossom is coated, and fried in hot oil, it crisps up nicely. The batter is made with all purpose flour and rice flour. Seltzer water is added to create bubbles in the batter that makes the coating light, airy, crispy and delicious! I got the idea from Tempura Batter which is my favorite!
DIP Info and what is Kewpie Mayo? Where can I find it?
The dip is essentially kewpie or regular mayonnaise flavored with harissa, a Tunisian chile paste that is now readily available in grocery stores. Kewpie mayonnaise is made with egg yolks and MSG, hence giving it a creamier and richer texture than regular mayonnaise. It is a very popular condiment in Japan. You can find Kewpie mayo here.
The harissa adds depth, elevating the dip for this flavor-packed appetizer. A chilled glass of beer is all you need to complete this fantastic appetizer.
Other summer recipes that you can find on my blog:
- Ancho Chile Quesadillas with Squash blossoms, Zucchini and Corn
- Easy Summer Peach Tomato Herb Farro Salad
Hope you get to try this recipe!
Hope you all are having a great summer!
XO
Amisha
PS. This recipe was first developed and created by me for S.F. Chronicle. The recipe is published here.
Print
Indian Spiced Stuffed and Fried Squash Blossoms
Stuffed blossoms
- 1¼ cups whole milk ricotta
- 1 small jalapeno chile
- 1 garlic clove
- 1 heaped tablespoon of finely chopped red onions
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garam masala
- ½ teaspoon toasted cumin seeds, coarsely ground
- 1 tablespoon finely chopped cilantro
- 5 mint leaves, cut into chiffonade
- Zest of 1 lime
- Juice of ½ lime
- 16 zucchini blossoms or squash blossoms, stamens removed
Batter
- ⅔ cup all-purpose flour
- 2 tablespoons rice flour
- ¼ teaspoon salt
- 175 ml ice cold seltzer water
- Vegetable oil for frying
Harissa mayonnaise
- ½ cup Kewpie mayonnaise, see note.
- 2 teaspoons harissa
- Juice of ½ lime
Garnish
- 1 to 2 tablespoons finely chopped chives
- Sprinkle of Maldon sea salt
- Sprinkle of smoked paprika
Get Recipe Ingredients
To prepare the stuffed blossoms:
- Line a medium sieve with a paper towel or cheese cloth. Add the whole milk ricotta, cover and let sit over a medium bowl to drain for about an hour. Discard the excess water. Transfer the ricotta to a medium bowl.
- Grind the green chile and garlic in a mini food processor. To the ricotta, add the ground chiles and garlic, onions, salt, black pepper, garam masala, ground cumin, cilantro, mint, lime zest and lime juice and mix to combine.
- Transfer the mixture into a 12-inch piping bag. Cut about a third of an inch off the end of the bag. Holding a squash blossom by the stem, gently push a petal of the flower aside and squeeze about a tablespoon of the ricotta mixture into the blossom. Repeat for the rest of the blossoms. Set aside.
To prepare the batter:
- In a medium bowl, combine the all-purpose flour, rice flour and salt. Whisk to combine. Add the cold seltzer water and mix until just combined. Store the batter in the refrigerator until ready to fry the blossoms.
To fry the blossoms:
- Place a wire rack inside a baking tray and set aside. Heat the vegetable oil in a medium pot over medium to high heat. The temperature should reach around 350 degrees. It takes about 5 to 7 minutes.
- Working one at a time, gently pick up a blossom, twist the top carefully to secure the filling, and dip it into the batter. Pull the blossom out of the batter and allow the excess coating to drain off. Gently slide the blossom into the hot oil.
- Fry the blossom for about 30 to 45 seconds, turn using a wire strainer (spider), and fry the other side for another 30 to 45 seconds, until lightly browned and crisp. Remove the blossom from the oil and set on the wire rack to drain. Repeat and fry the remaining blossoms. You can fry two at a time.
To prepare the harissa mayonnaise:
- In a small bowl, combine the mayonnaise, harissa and lime juice, mix to combine.
To finish:
- Plate the fried blossoms, along with the mayonnaise. Garnish with a sprinkling of Maldon sea salt, smoked paprika and chives. Serve immediately.
Note:
- Kewpie mayonnaise can be found in Asian markets or online. You can substitute regular mayonnaise.
Notes
- Can I grow squash blossoms in my own backyard?
-
- They can be easily grown in your own backyard! Zucchini plants, when planted in late spring, will produce male and female blossoms in the summer. The male blossoms have a slender stem; the female flowers are the ones with the fruit behind them.
- Best tips on the batter
-
- The batter needs to be chilled and cold, so that when the blossom is coated, and fried in hot oil, it crisps up nicely. The batter is made with all purpose flour and rice flour. Seltzer water is added to create bubbles in the batter that makes the coating light, airy, crispy and delicious.
- What is kewpie mayo? Where can I find it?
-
- Kewpie mayonnaise is made with egg yolks and MSG, hence giving it a creamier and richer texture than regular mayonnaise. It is a very popular condiment in Japan. You can find Kewpie mayo here.
- Costco carries it as well.
- You can use regular mayonnaise if you do not have access to kewpie mayo.
- Can I store leftovers?
-
- The fried blossoms are best served immediately, else they lose their crunch and taste factor. I would suggest against any leftovers.
