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I’ve got a double-header today for your squash and zucchini arsenal this summer–Fried Stuffed Squash Blossoms and Zucchini Fritters. Both recipes are easy, delicious, and different ways to use the sometimes overwhelming bounty bursting out of gardens this time of year. In fact, if you’ve got too much squash and zucchini and it’s threatening to climb over top of your house, frying up the blossoms is a guilt-free way to make it stop. (You can also use pumpkin blossoms.)
I stuffed these blossoms with a mixture of cream cheese, fresh chives, and minced onion, but you can mix anything into the cheese–try chopped bacon or minced shrimp, other vegetables besides onions, your own choice of herbs, or even a bit of jalapeno for something hot. You can also use any shredded cheese or ricotta or cottage cheese in place of the cream cheese.
This recipe will stuff 6-8 squash blossoms, depending on the size.
Printer-FriendlyHow to make Fried Stuffed Squash Blossoms:
fresh squash flowers
6 ounces cream cheese, softened
1 tablespoon fresh (or 1 teaspoon dried) chives
2 tablespoons onion, minced
1 egg
1/2 cup milk
1/2 cup flour
1/4 cup cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of pepper
oil for frying
Pick squash blossoms. (If you choose male flowers, which grow on longer, thinner stems, you’ll avoid reducing your crop.) Cut stems off at the base and clip out stamens from the inside. Rinse thoroughly, shake off excess water, and let blossoms air dry on paper towels.
Combine softened cream cheese with chives and onion. Spoon about an ounce into each blossom (less if you’re using smaller flowers).
Close blossoms. Whisk egg and milk together in one bowl and mix flour, cornmeal, garlic powder, salt, and pepper in another. Dip closed blossoms in the wet then the dry mixture until well-coated.
Fry over medium heat until browned on both sides. Drain and serve with Ranch dressing or dip.
Note: Squash blossoms are best picked in the morning and they don’t keep well. Use as quickly as possible after harvesting. If not using for a day or two, refrigerate.
But don’t stop with the flowers–have a squash party and make these Zucchini Fritters while you’re at it!
This recipe works for both zucchini and yellow squash, so take your pick. I’m fixing it here with zucchini. I found this recipe a couple of years ago and have since fiddled around with it until it bears no resemblance to the original. You can also mix in chopped onions and/or peppers, shredded carrots, or anything else you have on-hand (reduce the zucchini or squash accordingly) and feel free to play around with the seasonings.
FYI, by the time you get the water out of the zucchini, four cups of zucchini looks like about two cups, so keep that in mind when mixing in other veggies.
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How to make Zucchini Fritters:
4 cups zucchini, shredded
3 eggs
1 cup all-purpose flour
1 cup shredded cheese (any kind you like)
1/2 teaspoon garlic powder
salt and pepper to taste
oil
Shred zucchini.
Place zucchini in a colander set in the sink or over a bowl and sprinkle with 1 teaspoon salt to draw out the moisture. Let stand for an hour then use paper towels to pat it dry, squeeze it dry, yell at it if you have to. Transfer zucchini to a big mixing bowl. Add eggs, flour, cheese, and seasoning. I like to use a little Hot Shot, too. (Hot Shot is a blend of black pepper and red pepper.)
Heat oil on medium-high in a large skillet. (I actually use bacon grease to fry these. You use what you want. I’M SUCH AN ENABLER.) Drop spoonfuls of the zucchini mixture into the skillet.
Fry, browning on both sides (about 1-2 minutes per side).
Drain fritters on paper towels. Serve with Ranch dressing or dip.
Makes about two dozen fritters, depending on size. I do these about silver-dollar pancake size and make a dozen and a half for a family side dish or appetizer. (If anyone was coming over, I’d multiply the recipe.)
P.S. Find all kinds of yummy dips and dressings here.
P.P.S. You can also turn squash and zucchini into a main dish meal with my recipe for Summer Vegetable Pie.
What are your favorite ways to serve up summertime with squash and zucchini?
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I’ve been working in the garden these past 3 days. What joy! Spring has sprung, birds are singing and bulbs are... - 
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