Stuffed Squash Blossoms

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This is one of the last weeks I’ll be able to get our CSA share. I start back to work and we can only get our share during the day on Fridays so my husband will have to start getting it soon.  I’m really going to miss going to the Farmer’s Market every Friday and choosing my own produce.  It’s been such a refreshing time for me.

It was another full bag for our CSA this week.  Included in the share were: squash blossoms, spaghetti squash, acorn squash, cucumbers, zucchini, tomatoes, tomatillos, green peppers, leeks, sunflowers, and queso blanco.  Tons of goodness, right?

We were doing a little traveling this week so I was worried about what to make in order to use all the produce since we would be good for several days.  We used the squash, zucchini, green peppers, and leeks in a pork stir fry that I’ll be sharing in a few weeks.  I used the spaghetti squash in a spaghetti dish I’ll be sharing next week.  My husband used the cucumbers and the remaining leeks to make cucumber onion salad.

Then came the squash blossoms.  I finally bit the bullet and made squash blossoms stuffed with the queso blanco.  I was nervous about it and wasn’t sure how they would taste.  It turns out the were good!  The are very delicate and have a slight vegetable taste to them.  I stuffed them with the queso blanco and then pan fried them until they were crisp.  It made for a gooey stuffed, crispy coated squash blossom.  Give them a try, they are good!  I promise!

Stuffed Squash Blossoms (adapted from Goodness Grows)
6 squash blossoms
1 c. queso blanco
3 garlic cloves, minced
1 t. salt
1 t. black pepper
1 T. fresh cilantro, chopped
1 egg
1/2 c. flour
1 c. breadcrumbs
2 T olive oil

1.  In a small bowl combine the queso blanco, garlic cloves, salt, pepper, and cilantro.

2.  Cut the tips off the ends of the squash blossoms.  Stuff the cheese mixture into each of the squash blossoms.

3.  Place three shallow dishes on the kitchen counter.  Place the flour in one, a beaten egg in the second one, and the breadcrumbs in the third one.

4.  Roll the squash blossoms in the flour and shake off excess.  Dip into the egg and let the excess drip off then roll in the breadcrumbs.

5.  Heat the olive oil in a large skillet over medium heat.  Add the squash blossoms and cook for 3 minutes per side or until golden brown.  Remove from pan and serve hot.