When I survived a week of pulling an average of 3 squash a day from the garden, I knew that more drastic measures were called for. A nipping in the bud, as it were. Literally.
These squash blossoms are stuffed with soft goat cheese, lightly battered, then fried to a crisp golden brown. The cheese gets warm and creamy, and the tartness of the cheese goes nicely with the slight salt from the batter. They are light and flavorful, but the real joy is knowing that you are eating squash-that-will-not-be…
Who in Westeros would eat these?
I imagine the Tyrells. Since their plentiful harvest assures them of a well stocked larder, they could easily spare some blossoms here and there.
Recipe for Fried Squash Blossoms
Cook’s Notes: You can also use zucchini and pumpkin flowers! If you like, add some finely chopped herbs to the goat cheese for a little added flavor.
- 3 ounces goat cheese
- 10-12 squash blossoms
- 1 cup flour
- 1 cup cold water
- 1 tsp. salt
- oil for frying, ~1 1/2 cups
Bring the skillet of oil up to a medium heat.
Make your batter by quickly whisking together the flour, cold water, and salt. Set aside.
Carefully squish about 1 tsp. of goat cheese into the bottom of each squash flower, then sort of squish the petals closed. Holding them by the stems, dip each stuffed blossom into the batter, making sure to coat each side and let any excess drip off.
Drop the battered flowers into the oil and allow to cook for about a minute on each side, or until a light golden brown and crispy. Remove to a plate lined with paper towels to drain. Sprinkle with a little extra salt, and enjoy!