Total Time
40mins
Prep 30 mins
Cook 10 mins

I came across this recipe and thought it sounded like and interesting way to use large squash blossoms if you are lucky enough to have some extras. Recipe source: Coyote Cafe

Ingredients Nutrition

Directions

  1. In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
  2. Stuff the squash blossoms with the cheese mixture.
  3. Mix together eggs and water in a pie pan and set aside.
  4. In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
  5. Dip each squash blossom int the egg wash and then in the flour mixture.
  6. Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
  7. Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.
  8. Arrange blossoms on a platter and serve with your favorite salsa.
Most Helpful

5 5

Ellie, this was so good, although I did make a few changes. I used daylily flowers, which are a little smaller than squash blossoms. I didn't have enough swiss cheese, so use about half cheddar. I loved the spices! This was great with a mild salsa. Thanks Ellie!