Time for Squash Blossoms – Three Easy Uses for Edible Flowers

By Katie Barreira

Zucchini, yellow crooknecks, pattypans…the coming season promises a deluge of thin-skinned gourds. But before the onslaught of summer squash there are squash blossoms, the flowering buds of a squash vine.

These delicate blossoms are entirely edible and usually seen on restaurants’ seasonal menus. Like Jean Georges’s fabled “Peekytoe Crab and Squash Blossom Beignet,” a simple crab salad stuffed into squash blossoms, coated in tempura batter and fried. But the flowers don’t require such flourish.

Just this week, while perusing a favorite stand at the local farmers’ market, I came upon a shallow box brimming with buttercup yellow blossoms. It was getting on in the day, that’s 1 p.m. FST (Farm Standard Time), and I couldn’t believe that the tight heads of silky petals were going unnoticed.

I covetously scooped a dozen or so of the blossoms into my bag and went to settle the bill. The Lettuce Lady (as she’s widely known) gave me a characteristically contained, but approving nod and I was encouraged enough to blurt, “Why do you think people aren’t buying these? I mean, they’re so amazing and….” She thrust a fistful of change into the budding conversation. Ah, well. I had her for a moment there.

My effusions may have been lost on the high priestess of produce, but a fellow forager picked up the scent. “I was just looking at those,” she said, “but I would have no idea what to do with them.” Of course, I was happy to offer an eager listener a few ideas for cooking with squash blossoms, and I hope that next time you run into an edible flower, you’ll use these recipes and eat it!

*Store squash blossoms in an open plastic bag with a paper towel in the refrigerator crisper, up to two days.

Shrimp Salad in a Squash Blossom
It’s a common misconception that squash blossoms must be cooked. Not true! They are delightful eaten raw and because the beauties taste like, well, not much of anything, fresh and a bit dewy, they make perfect vessels for serving any number of summer salads.

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1/3 cup finely chopped red pepper
1/3 cup finely chopped mango
1 avocado, chopped
¼ cup chopped chives
1 pound cooked shrimp, chopped
¼ cup mayonnaise
1 ½ tablespoons lemon juice
A few dashes Tabasco sauce
8 large squash blossoms

Toss to combine all but squash blossoms. Gently open blossoms and fill with salad, shaping leaves around filling. Serve immediately. Makes 8 servings.

Tip: Try it with rice, or any grain salad or fresh ricotta cheese seasoned with salt, pepper and lemon zest.

Crispy Flowers
A stunning garnish for pasta, risotto or a caprese platter.

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Canola oil, for frying
10 squash blossoms
½ cup all-purpose flour

To a large pot, add enough oil to reach a depth of 1 inch and heat over medium-high until a candy thermometer reads 375 degrees F or a small pinch of flour bubbles rapidly. Be very careful cooking with hot oil.

Dust squash blossoms in flour and fry in batches of 3 or 4, until crispy and golden around the edges, about 30 seconds. Drain on paper towels. Serve at room temperature. Makes 10 servings.

Grilled Zucchini Blossom Quesadillas: Remove stems and pistils (the bulbous center of the flower) from 5 zucchini blossoms and tear petals into large pieces. Spread pieces over half of a large flour tortilla, sprinkle with Cheddar cheese and chopped cilantro, then fold tortilla over to close. Brush tortilla with oil and grill until cheese is melted and quesadilla is crisp and golden. Cut into wedges and serve with tomatillo salsa.

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