While at HighCross Farm on Tuesday, I noticed Farmer Steve had a ton of squash blossoms in his garden. I was so excited I think I blurted out that you can eat those. He in turn cut me a few to take home and try (since I’ve never actually eaten a squash blossom). So without further ado….
I filled the blossoms up with a concoction of items I had on hand and what was given to me at HighCross Farm. The recipe is as follows:
1 8 oz package of cream cheese at room temp
1 glove of garlic minced
1 handful of basil (I used the wonderful lemon basil Kath had given me on the farm)
salt, pepper to taste…I added
red pepper as well because I like things spicy.
Mix all ingredients until well blended.
I made a make-shift piping bag with a plastic baggy and carefully piped the filling into the blossoms. I attached a toothpick on the tops to prevent the filling from spilling out while frying. I fried them in about 2 inches of vegtable oil. This is what I got…
This is what they looked like inside…
What I love about these is they are very versatile. If you don’t have cream cheese try a goat/ricotta mix. No basil? Try rosemary or dill. What ever cheese/herb you like. They were delicious by the way. 😉