You've waited all year for these ephemeral flowers to bloom, then turn into squash.
Here's how to enjoy these lovely june blossoms.
Breaded and Stuffed Squash Blossoms
For the Breading
1 part flour
1 part bread crumbs, or we love to use nutritional yeast
1 tbsp herbs mixed with salt and red pepper
1 egg (beaten and set aside for frying)
For the Filling
Use any kind of soft cheese. We alternate between a Chevre or Blue cheese
You can also add herbs to the filling.
The Process:
Prepare the breading and put 1/4 of it on a shallow plate. Have the remaining nearby for refill. Keep your stems intact and open the blossoms gently checking for bees.
Stuff your blossoms with the filling and close the petals shut around it.
Heat your frying pan, using a high heat index oil like coconut oil or grapeseed oil (canola can work too). Dip your blossoms in the egg and then roll it in the flour mixture.
Holding onto the stem, place the blossom into the hot oil and fry until light golden brown.
Enjoy.
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