Let me start by saying that squash blossoms aren’t the easiest thing to come by for a home cook.
In your search, you’ll start feeling like you’re trying to make some sort of sordid underground deal.
Quietly asking friends, family, and vendors at the Farmer’s Market:
You got any squash blossoms today?
It can be especially hard to make these deals early in the season – but as time goes on, people tend to realize they have way more zucchini than they’ll ever know what to do with.
Cue these Crab Stuffed Squash Blossoms.
Click here to view the video!
- Squash blossoms
- 1/4 cup chives, chopped
- 1/4 cup crab meat, shredded
- Canola oil
Gently rinse and dry squash blossoms.
Using scissors, cut the pistol out of the center and slice a slit down the side of the bloom.
Pro Tip: Squash blossoms are best used within 24 hours of harvesting, and should be stored on a paper towel-lined plate in the fridge.
Mix ricotta, crab, chives and a healthy pinch of salt and pepper in a bowl.
Put a dollop of your ricotta mix into each blossom, wrapping the flower around it completely and twisting the end to seal.
In a separate bowl, mix flour, egg and beer.
It should be thick, but also runny. Kinda like Elmer’s glue.
Over medium heat, CAREFULLY heat about an inch of canola oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
Dredge your blossoms in the beer batter and CAREFULLY place them in the hot oil by the stem.
Fry until golden, brown and delicious, using tongs to turn halfway through.
This should take about 3 to 4 minutes total.
CAREFULLY remove your blossoms from the HOT oil using tongs and place them on a paper towel-lined plate to cool.
Serve over a smear of pesto, sprinkled with chives.
Don’t eat the stem. It’s not delicious.