Cheese-Stuffed Sonoran Squash Blossoms
10–12 freshly picked male blossoms from pumpkin or zucchini squash
1 cup all-purpose flour
1 egg yolk
1 cup water, tap or sparkling
1/2 teaspoon salt
1/3 cup goat cheese, at room temperature. Ricotta or Mexican Cotija cheeses can be substituted for the goat cheese.
2 tablespoons cream cheese, at room temperature
2 teaspoons heavy whipping cream
1 green onion or chive, diced
1/4 teaspoon ground black pepper and/or smoked paprika powder
1/4 teaspoon ground cumin (optional)
2 tablespoons chopped fresh basil or cilantro leaves
Canola oil or other vegetable oil for frying
Carefully wash and drain the blossoms. Remove the central stalk. In a medium bowl, whisk the flour, egg, water, and salt until smooth. In a small bowl, blend and mix the goat cheese, cream cheese, whipping cream, green onion, ground spices, and chopped basil or cilantro until smooth. Season with salt and pepper. Spoon 2 teaspoons of the cheese filling into each of the opened blossoms. Close the petals by twisting and gently pinching them closed. Fill a 10–inch, heavy skillet about one-third full with the cooking oil. Bring the oil to 350–375 degrees F. Dip the stuffed squash blossoms into the flour-and-egg batter to thinly coat. Fry quickly for about 2–3 minutes, turning once with tongs until crispy and golden. Drain the blossoms on a paper towel. Serve with your favorite marinara sauce for dipping. Allow 30–40 minutes for preparation and cooking. The fried squash blossoms can also be added to a mixed-greens salad.
Candied flowers make a delightful garnish to many dishes and are delicious.
1 egg white
100-proof vodka
Superfine granulated (not powdered) sugar
Violet, borage, pansy, Johnny-jump-up, or rose petals
Wire cake rack or similar support
Parchment baking paper
Fine, soft artist’s paintbrush
In a small bowl beat the egg white to a froth. Add 2 or 3 drops of vodka and mix. Put some of the sugar in a shallow bowl. The flowers wilt quickly, so pick and candy a few at a time. Cover the cake rack with the parchment paper. Hold the flowers one at a time by their stems. Dip the brush into the egg-white mixture and carefully paint all of the petals and other surfaces, front and back. Gently dust the surfaces with the fine sugar. Set the flowers aside to dry. Place the finished flowers in a warm place, or in a food dehydrator set on low heat. Store the brittle blossoms in an airtight container until used.
Flower Butter
1 cup flower petals (whole or diced) from any edible flowers
1/2 pound unsalted butter
1/4 teaspoon flavoring, such as almond extract
Mince the cleaned flower petals and mix into the softened butter. Add the almond extract. Cover with plastic wrap and let sit at room temperature for several hours. The butter can be stored and used for up to 2 weeks if refrigerated, or as long as 3 months if frozen. Flower butter can be formed or pressed into butter molds.