Squash Blossom Fritters


This is my latest “try something new” food! Yes, people have been eating Squash Blossoms for years, but they are new to me. Popular in Italy and Mexico, Squash Blossoms are often stuffed with cheese and herbs, then battered and fried! (Let’s be honest, it’s hard to go wrong with anything battered and fried.) However, they also make their way into quesadillas, soups and pastas. When I looked through some recipes online, then checked to see what I had in my pantry I decided to try my own variation of Squash Blossom Fritters!

Buying Squash Blossoms is not like buying a regular vegetable at the market. Picking them is very labor intensive! When you happen upon them at the Farmers Market, it’s likely they were picked that very morning, as the delicate flowers don’t last long.

I learned if you buy the blossoms fresh in the morning, you should probably cook them that afternoon or evening. You can keep squash blossoms refrigerated for a few hours. However, as I discovered, they wilt significantly if you leave them overnight. The pretty wilted flowers would not have held up to keeping them whole and stuffing them – which was my original intent. Since the flowers wilted so much, it seemed easier to sauté them with a little garlic and incorporate them into a batter.

With just a little olive oil and garlic, these flowers browned up nicely. I have to admit, it felt weird to be sautéing a flower!
Mixed into a bit of egg, milk, parmesan and purple basil, they looked more appetizing!
Then I mixed the wet ingredients with flour and baking powder and we were ready to fry!
It was just like making pancakes, only the fritters are more dense and I don’t cook pancakes in oil!
Finished frying and dusted with more grated parmesan cheese, these were savory little bites!

They are really fairly easy to make! I had to thin them out a bit to make more of a thick pancake batter consistency, but other than that, they were simply delicious! If you have never tried Squash Blossom Fritters, you definitely should! And if you’ve made Squash Blossoms before in other ways, I’d love to see your recipes! This was a fun new food I’d like different ways of cooking them!

Squash Blossom Fritters


8 squash blossoms

2-3 cloves garlic, peeled and sliced

1 TBLS olive oil

1 cup all-purpose flour

1 tsp baking soda

1/2 tsp Kosher Salt

2 TBLS purple basil leaves, chopped

3 TBLS Parmesan cheese, grated (plus more for garnish)

1 egg

1/2 cup whole milk (plus up to 4 TBLS more milk to thin batter, if needed)

vegetable oil for frying


Preheat oven to 200 degrees.

Line a cookie tray with parchment paper and set aside.

Gently rinse squash blossoms with water and dry with a paper towel.

Cut a slit along the side of each flower and remove the pistil inside.

Cut the little green spikes from the stem or remove the base of the stem entirely.

Inspect the inside of the flowers for dirt or any little creatures that may have hitched a ride from the farm!

In a medium skillet, over medium high heat, sauté the blossoms with garlic and olive oil until softened and lightly browned.

Remove from skillet onto a paper towel lined plate. Let cool a moment and coarsely chop the garlic and blossoms.

Transfer to a bowl and add the chopped basil, parmesan, egg and 1/2 cup milk and gently blend together with a fork.

In another bowl, whisk the flour, baking powder and salt together.

Pour the wet ingredients into the dry ingredients and stir to combine. If needed add a bit more milk until the batter is the consistency of a thick pancake batter.

In the same skillet you used to sauté the flowers, pour enough vegetable oil to cover the bottom by about 1/4″

Heat oil over medium high

Drop the batter by tablespoons into the oil.

Cook carefully, until golden brown on one side (anywhere from 1-3 minutes depending on how hot your oil stays).

Flip the fritter over and cook on the other side for about a minute or two.

Transfer to another paper towel lined plate and sprinkle with parmesan cheese.

Place Squash Fritters on the prepared cookie sheet and slide into the oven to keep warm while you prepare the rest of the fritters.

Serve hot!

This Post Has 2 Comments
  1. I have not ventured into squash blossom territory yet. I keep hesitating! And I can easily pick them from my garden. One of these days…

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