fried squash blossoms

It’s a fried flower, for god’s sake. It must be delicious!

During the late summer months, I always leave the Farmer’s market with a little basket of these delicate flowers.  I always see people scratching their heads at what to make with this “exotic” flowers. What do I do with them? Fry them of course! 

All summer, zucchini and other squash blossoms are fried all over Italy — sometimes stuffed with a bit of cheese. The delicate flower is encased in crispy, golden breadcrumbs, oozing with melted cheese.

Filled with a briny tapenade

 The immediacy of this dish makes it quite beautiful — the epitome of summer cuisine. Fresh from the market, quickly cooked in rich olive oil, and devoured. These are best eaten straight out of the pot — even over the pot if you wish ;). Be careful, as they are quite perishable, and should be eaten the day they are bought.

Please try your best to savor these last, beautiful moments of summer.

With love,


  • 12 squash blossoms
  • 1/2 cup pesto, ricotta cheese, mozzarella, or tapenade
  • 3 eggs
  • 1 cup flour
  • kosher salt
  • pepper
  • Olive oil for frying


  1. Fill a small saucepan with 1-2 inches of oil. Heat over medium high heat (to 350 degrees if you have a thermometer).
  2. Pick over and remove stamens from blossoms. Set aside.
  3. Gently fill each blossom with a spoonful of filling
  4. Whisk eggs in a bowl.
  5. Mix flour, salt and pepper. 
  6. Dredge blossom in flour, then egg, then flour. 
  7.  Fry, turning occasionally, until golden brown — about 3-5 minutes, total. Remove with a slotted spoon to a paper towel-lined plate. Let cool slightly before serving.

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