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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.
How 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.
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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ZUCCHINI RELISH
10 c. zucchini, chopped – about 9 med.
4 c. onions, chopped – about 3 lg.
5 tbsp. salt
Mix the above and let stand overnight – rinse and drain.
1 tbsp. cornstarch
2 tsp. celery seed
1 sweet red pepper, chopped and seeded
1 green pepper, chopped and seeded
5 c. sugar
2 1/2 c. apple cider vinegar
1 tbsp. turmeric
1 tsp. black pepper
Add remaining ingredients and simmer 30 minutes.
Pour into hot sterilized jars and seal. Makes about 7 pints
What I do change is I don’t use onions as I am allergic to them, what I do is replace the onions with extra sweet peppers (reds and orange ones). This recipe is great for when you miss a few and they grow huge. We also use a processor that has a side shoot as that allows us to not have to stop to empty the processor.
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Uses up a lot of those veggies and it’s delicious. My husband who claims not to like cabbage loves this.
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Keep up the great work.
Kate
cholulared.blogspot.com
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Chocolate Zucchini Cake
Ingredients
1 cup brown sugar
½ cup sugar
½ cup margarine
½ cup oil
3 eggs
1 tsp. vanilla
½ cup buttermilk
2 ½ cups flour
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
4 tbsp. cocoa
2 cups grated zucchini
1 cup chocolate chips
Directions
Preheat oven to 375
Mix all ingredients except chocolate chips in a bowl. Pour into a greased 9×13 pan, top with chocolate chips. Bake 45 minutes or until cake tester inserted in center comes out clean. Cool.
Can frost with chocolate frosting or (as I do) sprinkle with powdered sugar.
Note: instead of a cake, we make cupcakes. This will make approx 24 cupcakes. Bake for approx 25-30 minutes, until cake tester comes out clean.
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Was he hiding in a hole like Saddam was?
margiesbooboo
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We can and do disguise zucchini to fool ourselves so we can finish off the stuff after the initial craze for it is long gone….we have mind you…changed the shape to:
Zucchini sliced sticks, sliced coins, Japanese sliced, grated, long wise (lasagna shape) slices, sliced in halves and stuffed and cubed skin off and skin on…you can fix it any way and I have made:
Sauteed zucchini and shrimp, Okra zucchini gumbo, grilled zucchini, zucchini stuffed boats, zucchini pickles and relish, Japanese stir-fry, layered zucchini, onion & tomato casserole that’s quick easy and good, granny fritters, zucchini lasagna, zucchini bread with black walnuts, zucchini cake chocolate and light, zucchini pancakes and omelets, zucchini hoe cakes, zucchini spaghetti sauce (one of my boys favorites) and then just fried, just broiled with garlic and butter…or baked with garlic and fresh grated parmesan cheese…I am sure I left one out…!
PS…Oh yeah, right now on the stove is a large pot of soup base, cooking for the freezer, with garden onions, okra, potatoes, tomatoes, and the ever present zucchini…
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When one of those suckers just seems to hide and get as big as a submarine….have the boys slice it in half…scoop out the innards, put a wooden skewers on em’ with a piece of paper thru it for a sail and….take to the river and…..float your boats….
PS….you can scallop it around the edge with a knife, slice a piece off the bottom, so it will sit flat without rolling…and put in your dip, or salsa making a nifty serving bowl..I am saving a big green speckled one for a birthday picnic this weekend…or do whatever floats your boat…..!
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