Perfect Fried Pockets of Summer

Stuffed Squash Blossoms

Quite mild and subtly squashy, the squash blossom may be the perfect vehicle for summer flavors. Most commonly you will find them stuffed and fried (like this recipe). But they are also equally delicious sautéed and served in pasta with lemon. Early in the season, a lot of farmers will sell the blossoms still attached to the baby summer squash - an absolute treat. Recently I saw the largest squash blossoms of my life at Amber Waves Farm in Amagansett. They had planted their fall and winter squash early in the summer and were already seeing some massive blossoms. Here is a terrible video of me trying to show them.

This recipe below, delicious as it is, is really a template. The filling ingredients can be substituted for whatever you have at home. Ultimately the creaminess of some soft cheese will help bind everything together and allow for easy stuffing.

Stuffed Squash Blossom (enough filling for 14-18 blossoms)