SQUASH FLOWERS (SUMMER’S GOLD)
Vegetables
Intermediate

SQUASH FLOWERS (SUMMER’S GOLD)

Battered and fried squash blossoms finished with sea salt and basil—serve plain or with San Marzano sauce.

"Summer’s gold — crispy, delicate, and straight from the garden!" - Alexia

30 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • Fresh Squash Flowers
  • Bisquick Mix
  • Milk
  • Eggs
  • Cracked Black Pepper (to taste)
  • Garlic Powder (to taste)
  • Garlic Salt (to taste)
  • Fresh Chopped Parsley
  • Grated Pecorino Romano Cheese
  • Canola Oil (for frying)
  • Fresh Chopped Basil
  • Sea Salt (to finish)

Instructions

1

Prepare the Flowers

Gently remove the pinchy leaves and the yellow stamen or pistil inside each squash flower. You can leave the stem on for easier dipping. Wash gently, open each flower, and rinse inside to ensure they’re clean. Dry well.

2

Make the Batter

Prepare the batter using the Bisquick box recipe as a base, similar to pancake batter. Add extra milk to thin it out slightly. Season the batter with cracked black pepper, garlic powder, and garlic salt. Fold in grated Pecorino Romano cheese and chopped parsley.

3

Dip the Flowers

Dip each clean, dry flower into the seasoned batter, coating evenly on all sides.

4

Fry the Flowers

In a pan, heat Canola oil over medium heat. Fry the battered squash flowers until golden brown on both sides. Remove and place on a paper towel-lined plate to absorb excess oil.

5

Finish and Serve

Sprinkle fried flowers with sea salt and top with chopped basil. Serve warm as-is or with Alexia’s San Marzano Tomato Sauce for dipping.

6

Optional Stuffed Variation

For an extra indulgent version, stuff each flower with prosciutto and cheese before dipping into the batter.