18 Delicious Squash Blossom Recipes for Summer

Looking for creative ways to enjoy summer’s fleeting squash blossoms? These delicate, edible flowers are a seasonal treasure that transform simple meals into something extraordinary. From crispy fried blossoms to elegant stuffed appetizers, we’ve gathered 18 mouthwatering recipes that showcase their delicate flavor. Get ready to fall in love with squash blossoms all over again!

Stuffed Squash Blossoms with Ricotta and Herbs

Just as autumn’s golden light transforms the landscape, delicate squash blossoms offer one of the season’s most ephemeral culinary treasures. These edible flowers, when gently stuffed with creamy ricotta and fresh herbs, become elegant vessels of flavor that celebrate the transition between summer abundance and harvest comfort. Their fleeting nature makes each bite a special occasion worth savoring.

Ingredients

– 12 fresh squash blossoms, gently rinsed and patted dry (handle carefully to avoid tearing)
– 1 cup whole milk ricotta cheese, drained if watery
– 2 tablespoons freshly grated Parmesan cheese
– 1 tablespoon chopped fresh basil
– 1 teaspoon chopped fresh mint
– 1 teaspoon chopped fresh parsley
– 1 small garlic clove, minced
– 1 large egg, lightly beaten
– 1/2 cup all-purpose flour
– 1/2 cup sparkling water, chilled
– 1 cup vegetable oil for frying (or any neutral high-heat oil)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Carefully open each squash blossom and remove the stamen inside using small kitchen scissors.
2. In a medium bowl, combine ricotta, Parmesan, basil, mint, parsley, garlic, salt, and pepper until well blended.
3. Gently fill each blossom with approximately 1 tablespoon of the ricotta mixture, being careful not to overstuff.
4. Twist the petals closed to seal the filling inside each blossom.
5. In another bowl, whisk together flour and sparkling water until smooth to create a light batter.
6. Heat vegetable oil in a deep skillet to 375°F, using a thermometer for accuracy.
7. Dip each stuffed blossom into the batter, coating completely but allowing excess to drip off.
8. Fry blossoms in batches of 3-4 for 2-3 minutes until golden brown and crisp, turning once halfway through.
9. Remove with a slotted spoon and drain on a wire rack set over a baking sheet for optimal crispness.
10. Serve immediately while hot and crisp.

Remarkably delicate yet satisfyingly crisp, these blossoms offer a wonderful textural contrast between the crunchy exterior and creamy, herbaceous filling. Their subtle floral notes pair beautifully with the richness of the cheeses, creating a sophisticated appetizer that feels both rustic and refined. Consider serving them alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness, or as an elegant starter for an autumn dinner party where their golden hue echoes the season’s changing colors.

Crispy Fried Squash Blossoms with Lemon Aioli

Luminous golden blossoms emerge each summer, offering one of the season’s most delicate culinary treasures. These crispy fried squash blossoms, filled with creamy ricotta and herbs, achieve sublime perfection when paired with a bright lemon aioli. Their fleeting availability makes each bite a celebration of summer’s ephemeral beauty.

Ingredients

• 12 fresh squash blossoms, gently rinsed and patted dry (choose blossoms with closed petals for easier filling)
• 1 cup whole milk ricotta cheese, drained if watery
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh mint leaves, finely chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1 cup sparkling water, chilled
• 2 cups vegetable oil for frying, or any neutral oil with high smoke point
• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 2 teaspoons fresh lemon juice

Instructions

1. Combine ricotta, Parmesan, mint, lemon zest, salt, and pepper in a medium bowl, stirring until fully incorporated.
2. Gently open each squash blossom and remove the stamen inside using small kitchen scissors or your fingers.
3. Fill each blossom with approximately 1 tablespoon of the ricotta mixture, being careful not to overfill and tear the delicate petals.
4. Twist the petals closed at the top to seal the filling inside each blossom.
5. Whisk together flour and sparkling water in a separate bowl until smooth, creating a thin batter that should coat the back of a spoon.
6. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to ensure accurate temperature.
7. Dip each filled blossom into the batter, allowing excess to drip off before carefully lowering into the hot oil.
8. Fry blossoms for 2-3 minutes until golden brown and crispy, flipping once halfway through cooking.
9. Remove fried blossoms with a slotted spoon and drain on a wire rack set over a baking sheet, which prevents sogginess better than paper towels.
10. While blossoms fry, whisk mayonnaise, minced garlic, and lemon juice in a small bowl until smooth and creamy.
11. Serve blossoms immediately with lemon aioli for dipping.

Perfectly crisp exteriors give way to creamy, herbaceous centers in these delicate blossoms. The bright acidity of the lemon aioli cuts through the richness beautifully, creating a harmonious balance of flavors. For an elegant presentation, arrange them on a platter with edible flowers and serve alongside a crisp rosé to elevate this seasonal delicacy into a memorable appetizer.

Squash Blossom Quesadillas with Oaxaca Cheese

Gracefully cradled within warm tortillas, squash blossoms reveal their delicate nature in this sophisticated yet approachable dish. Their subtle floral notes mingle beautifully with the creamy stretch of Oaxaca cheese, creating a seasonal masterpiece that celebrates late summer’s bounty. This elegant preparation transforms humble ingredients into a truly memorable meal that feels both rustic and refined.

Ingredients

– 12 fresh squash blossoms, gently cleaned and stems removed (look for firm, brightly colored petals)
– 8 ounces Oaxaca cheese, pulled into thin strands (mozzarella makes a fine substitute)
– 4 large flour tortillas, 10-inch diameter (corn tortillas work for gluten-free option)
– 2 tablespoons olive oil, divided (or any neutral high-heat oil)
– 1/4 cup finely chopped white onion
– 1 small garlic clove, minced
– 1/4 teaspoon sea salt
– 1/8 teaspoon freshly ground black pepper
– 2 tablespoons fresh epazote leaves, chopped (optional, but adds authentic flavor)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chopped white onion and cook until translucent and slightly golden, 3-4 minutes, stirring frequently to prevent burning.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Gently fold in squash blossoms and cook until just wilted, approximately 2 minutes, maintaining their delicate structure.
5. Season the mixture with sea salt and black pepper, then transfer to a bowl and let cool slightly.
6. Wipe the skillet clean with a paper towel and return to medium heat.
7. Place one tortilla in the dry skillet and heat for 30 seconds per side until pliable.
8. Sprinkle one-quarter of the Oaxaca cheese evenly over half of the tortilla, leaving a 1-inch border.
9. Top cheese with one-quarter of the squash blossom mixture, spreading it evenly.
10. Fold the empty half of the tortilla over the filling, pressing gently to seal.
11. Drizzle 1/4 tablespoon olive oil around the quesadilla and cook for 2-3 minutes until golden brown underneath.
12. Carefully flip using a wide spatula and cook for another 2-3 minutes until the second side is golden and cheese is fully melted.
13. Transfer to a cutting board and repeat process with remaining tortillas and filling.
14. Let each quesadilla rest for 1 minute before cutting into wedges to allow the cheese to set properly. Knowing how the crisp tortilla gives way to the molten cheese center makes each bite a textural revelation. The subtle earthiness of squash blossoms pairs wonderfully with the cheese’s mild salinity, creating a balanced flavor profile that needs no additional sauce. Consider serving these alongside a jicama slaw or drizzling with crema for contrasting coolness against the warm filling.

Squash Blossom and Corn Soup

Nestled between the last warmth of summer and the crisp arrival of autumn, this soup captures the fleeting beauty of squash blossoms paired with the sweet comfort of fresh corn. Its delicate, velvety texture and subtly floral notes offer a sophisticated yet comforting bowl. Perfect for a light lunch or elegant starter, it transforms simple garden ingredients into something truly special.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 4 cups fresh corn kernels (from about 4 ears)
– 12 fresh squash blossoms, stamens removed, roughly chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon salt (adjust to taste)
– 1/4 teaspoon white pepper
– 2 tablespoons fresh chives, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the fresh corn kernels and cook for 4-5 minutes, until they brighten in color and release their sweet aroma.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. Carefully transfer the soup in batches to a blender, filling only halfway, and blend until completely smooth (tip: hold the lid firmly with a towel to prevent hot splatters).
7. Return the blended soup to the pot over low heat.
8. Stir in the heavy cream, salt, and white pepper until fully incorporated.
9. Gently fold in the chopped squash blossoms and simmer for 2-3 minutes until they wilt slightly but retain their delicate texture (tip: avoid overcooking to preserve their floral essence).
10. Ladle the soup into bowls and garnish with fresh chives.

Velvety and luxurious, this soup boasts a creamy texture that lets the sweet corn and delicate squash blossoms shine. The subtle floral notes from the blossoms pair beautifully with the corn’s natural sweetness, creating a harmonious balance. For an elegant presentation, serve it in shallow bowls with an extra blossom placed delicately on top, or accompany it with crusty bread for dipping into every last spoonful.

Grilled Squash Blossoms with Garlic Butter

Wandering through late summer farmers markets reveals nature’s delicate treasures, and few capture the season’s ephemeral beauty quite like squash blossoms. These golden-hued flowers transform into culinary masterpieces when kissed by fire and infused with aromatic garlic butter. Their brief seasonal appearance makes them a cherished ingredient for those who appreciate garden-fresh elegance on the plate.

Ingredients

– 12 fresh squash blossoms (gently rinsed and patted dry)
– 4 tablespoons unsalted butter (softened for easy mixing)
– 2 cloves garlic (minced finely for even distribution)
– 1 tablespoon fresh lemon juice (brightens the butter)
– 1/4 teaspoon sea salt (adjust to preference)
– 1/8 teaspoon black pepper (freshly ground preferred)
– 2 teaspoons olive oil (for brushing the grill)

Instructions

1. Prepare the garlic butter by combining softened butter, minced garlic, lemon juice, sea salt, and black pepper in a small bowl, mixing thoroughly until uniform.
2. Gently open each squash blossom just enough to remove the stamen inside, taking care not to tear the delicate petals.
3. Using a small spoon or piping bag, carefully fill each blossom with approximately 1 teaspoon of the garlic butter mixture, then gently twist the petals closed to seal.
4. Preheat your grill to medium heat (350-375°F) and brush the grates lightly with olive oil to prevent sticking.
5. Place the stuffed blossoms on the grill and cook for 2-3 minutes per side, until the petals become slightly translucent and develop light grill marks.
6. Rotate the blossoms 90 degrees halfway through cooking each side to create attractive crosshatch marks.
7. Remove the blossoms from the grill when they’re tender but still hold their shape, being careful not to overcook as they can become mushy.
8. Transfer the grilled blossoms to a serving platter immediately to preserve their warmth and texture.
Extraordinary in their delicate crispness, these blossoms offer a subtle crunch that yields to the molten garlic butter within. Their floral notes mingle beautifully with the savory garlic infusion, creating a sophisticated balance of flavors. Consider serving them alongside grilled fish or as an elegant starter drizzled with a squeeze of fresh lemon to enhance their garden-fresh character.

Squash Blossom Frittata with Goat Cheese

Often overlooked in mainstream cooking, squash blossoms offer a delicate floral note that transforms ordinary egg dishes into extraordinary culinary experiences. Our squash blossom frittata with goat cheese celebrates these ephemeral seasonal treasures with elegant simplicity, creating a dish that feels both rustic and refined. Perfect for brunch or a light supper, this recipe highlights how humble ingredients can achieve remarkable sophistication when treated with care.

Ingredients

– 8 large eggs
– 12 fresh squash blossoms, gently rinsed and patted dry
– 4 oz goat cheese, crumbled
– 2 tbsp olive oil (or any neutral oil)
– 1 small shallot, finely diced
– 1/4 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground
– 2 tbsp fresh chives, chopped

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Whisk together 8 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a medium bowl until fully combined and slightly frothy.
3. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering but not smoking.
4. Add 1 small finely diced shallot and cook for 2-3 minutes until translucent and fragrant, stirring frequently to prevent burning.
5. Gently place 12 rinsed and dried squash blossoms in the skillet, arranging them evenly across the bottom.
6. Pour the egg mixture over the blossoms, ensuring it distributes evenly throughout the skillet.
7. Sprinkle 4 oz crumbled goat cheese and 2 tbsp chopped fresh chives evenly over the egg surface.
8. Cook undisturbed on the stovetop for 4-5 minutes until the edges begin to set and pull away from the pan.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and the top is lightly golden.
10. Remove from oven and let rest for 5 minutes before slicing.

Light and airy with pockets of creamy goat cheese, this frittata delivers a beautiful textural contrast between the tender egg base and delicate squash blossoms. The subtle floral notes pair wonderfully with the tangy cheese, creating a sophisticated flavor profile that belies its simple preparation. Serve warm with a crisp green salad or at room temperature for a elegant picnic offering.

Tempura Squash Blossoms with Dipping Sauce

Unfolding like delicate origami, squash blossoms offer a fleeting seasonal treasure that transforms into ethereal crispness when dipped in tempura batter and fried to golden perfection. These ephemeral beauties, filled with creamy ricotta and herbs, become edible vessels of spring’s tender promise. Paired with a tangy dipping sauce, they elevate any gathering from ordinary to extraordinary.

Ingredients

– 12 fresh squash blossoms, gently rinsed and patted dry (stems intact)
– 1 cup all-purpose flour, divided
– 1/2 cup cornstarch
– 1 large egg, cold
– 1 cup ice-cold sparkling water
– 1 cup whole milk ricotta cheese
– 2 tablespoons fresh chives, finely chopped
– 1 teaspoon lemon zest
– 1/4 teaspoon freshly grated nutmeg
– 2 quarts vegetable oil for frying (or any neutral high-heat oil)
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon honey
– 1 teaspoon fresh ginger, grated
– 1/2 teaspoon sesame oil

Instructions

1. In a medium bowl, combine ricotta, chives, lemon zest, and nutmeg until fully incorporated.
2. Carefully open each squash blossom and spoon 1 tablespoon of ricotta mixture into the center, then gently twist the petals closed.
3. In a large Dutch oven, heat vegetable oil to 350°F, using a deep-fry thermometer to monitor temperature precisely.
4. While oil heats, whisk together 3/4 cup flour, cornstarch, egg, and sparkling water until just combined—the batter should remain slightly lumpy for optimal crispness.
5. Place remaining 1/4 cup flour in a shallow dish and lightly dredge each stuffed blossom, tapping off excess.
6. Dip one flour-dusted blossom into the tempura batter, allowing excess to drip back into the bowl.
7. Carefully lower the coated blossom into the hot oil and fry for 90 seconds until pale golden, maintaining oil temperature between 345-355°F.
8. Using a spider strainer, transfer the fried blossom to a wire rack set over a baking sheet—this prevents sogginess by allowing air circulation.
9. Repeat steps 6-8 with remaining blossoms, frying only 3-4 at a time to avoid temperature drop.
10. In a small bowl, whisk soy sauce, rice vinegar, honey, ginger, and sesame oil until honey dissolves completely.
11. Let blossoms rest for 2 minutes before serving to allow interiors to set.

Light as air with a satisfying crunch, these tempura blossoms reveal a creamy, herb-flecked center that contrasts beautifully with their delicate shell. The ginger-kissed dipping sauce provides a bright, savory counterpoint that enhances without overwhelming. For an elegant presentation, arrange them on a platter with edible flowers and serve immediately while the tempura retains its magical crispness.

Squash Blossom Pizza with Fresh Mozzarella

Elegant yet approachable, squash blossom pizza marries the delicate floral notes of seasonal blossoms with creamy fresh mozzarella on a crisp, golden crust. This stunning pie celebrates late summer’s bounty, transforming simple ingredients into a visually striking centerpiece. Each bite offers a harmonious balance of earthy, sweet, and milky flavors that feel both rustic and refined.

Ingredients

• 1 lb pizza dough, room temperature (or homemade, rested 1 hour)
• 1/2 cup whole-milk ricotta cheese
• 8 oz fresh mozzarella, torn into small pieces (drained if packed in water)
• 12–15 fresh squash blossoms, stamens removed
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional, for subtle heat)
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and black pepper, to season
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, taking care not to tear it.
3. Brush the dough evenly with 1 tablespoon of olive oil, leaving a 1-inch border around the edges.
4. Spread the ricotta cheese in a thin layer over the oiled dough using the back of a spoon.
5. Scatter the torn fresh mozzarella evenly over the ricotta base.
6. Arrange the squash blossoms in a single layer, tucking them gently into the cheese.
7. Sprinkle the sliced garlic and red pepper flakes (if using) across the top.
8. Season the entire pizza lightly with kosher salt and black pepper.
9. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 10–12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
10. Remove the pizza from the oven and let it rest on a cutting board for 2 minutes to set.
11. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with grated Parmesan.
12. Garnish with fresh basil leaves just before slicing to preserve their bright color and aroma.

With its crisp, chewy crust and tender blossoms that melt into the creamy cheeses, this pizza offers a delightful textural contrast. The subtle floral notes shine alongside the rich mozzarella, while a final drizzle of olive oil adds a fruity finish. For an elegant twist, serve each slice topped with a sprinkle of microgreens or alongside a simple arugula salad dressed with lemon vinaigrette.

Squash Blossom Pasta with Brown Butter and Sage

Meticulously crafted and seasonally inspired, this pasta celebrates the delicate beauty of squash blossoms in their fleeting prime. Golden brown butter forms a nutty foundation that perfectly complements the blossoms’ subtle sweetness, while crispy sage leaves add an earthy, aromatic depth. Each element harmonizes to create a dish that feels both rustic and refined—a true celebration of late summer’s bounty.

Ingredients

• 8 ounces fresh squash blossoms (gently rinsed and patted dry)
• 12 ounces fresh fettuccine (or dried pasta of choice)
• 1/2 cup unsalted butter (cut into 1-inch cubes for even melting)
• 20 fresh sage leaves (stems removed)
• 2 cloves garlic (thinly sliced)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1/4 teaspoon freshly ground black pepper (adjust to preference)
• 1/2 teaspoon fine sea salt (adjust after tasting)
• 1 tablespoon lemon juice (freshly squeezed)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta and cook for 2-3 minutes for fresh pasta or according to package directions for dried, stirring occasionally to prevent sticking.
3. Meanwhile, melt butter in a large skillet over medium heat, swirling the pan occasionally.
4. Continue cooking butter for 3-4 minutes until it turns amber-brown and releases a nutty aroma, watching carefully to prevent burning.
5. Add sage leaves and cook for 45-60 seconds until crisp but still vibrant green, then remove with a slotted spoon to a paper towel-lined plate.
6. Add garlic slices to the brown butter and cook for 30 seconds until fragrant but not browned.
7. Gently stir in squash blossoms and cook for 1-2 minutes until slightly wilted but still holding their shape.
8. Reserve 1/2 cup pasta water before draining the cooked pasta.
9. Transfer drained pasta directly to the skillet with the squash blossom mixture.
10. Add 1/4 cup of the reserved pasta water and toss continuously for 1 minute until the sauce emulsifies and coats the pasta.
11. Remove skillet from heat and stir in Parmesan cheese, black pepper, and lemon juice.
12. Season with salt, starting with 1/2 teaspoon and adding more if needed after tasting.

Delicate pasta strands glisten with brown butter, while tender squash blossoms provide subtle floral notes against the crisp sage’s earthy crunch. For an elegant presentation, garnish with extra Parmesan shavings and serve immediately alongside a crisp white wine to highlight the dish’s delicate balance. The contrast between the silky sauce and textured elements creates a sophisticated yet comforting meal that transforms simple ingredients into something extraordinary.

Baked Squash Blossoms with Parmesan Breadcrumbs

Capturing the fleeting beauty of late summer, these delicate squash blossoms transform into golden, crisp-edged vessels filled with savory Parmesan breadcrumbs. Carefully baked rather than fried, they maintain their elegant shape while developing a satisfying crunch. This preparation honors the blossom’s subtle flavor while allowing the nutty cheese and herbaceous notes to shine through in every bite.

Ingredients

– 12 fresh squash blossoms (gently rinsed and patted dry)
– 1 cup panko breadcrumbs (for extra crispiness)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 2 tablespoons olive oil (or avocado oil)
– 1 teaspoon dried oregano (or fresh thyme if available)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine panko breadcrumbs, grated Parmesan, dried oregano, garlic powder, black pepper, and salt.
3. Drizzle olive oil over the breadcrumb mixture and toss until evenly coated and slightly clumpy.
4. Gently open each squash blossom and carefully remove the stamen inside using small kitchen scissors.
5. Spoon approximately 1 tablespoon of the breadcrumb mixture into each blossom, being careful not to overfill and tear the delicate petals.
6. Twist the petals closed at the top to encase the filling securely.
7. Arrange the stuffed blossoms in a single layer on the prepared baking sheet, ensuring they don’t touch for even browning.
8. Bake for 12-15 minutes until the blossoms are lightly golden and the breadcrumbs appear crisp.
9. Remove from oven when the edges of the petals begin to curl slightly and the Parmesan has melted into the breadcrumbs.
What emerges from the oven are delicate blossoms with a satisfying crunch giving way to a savory, cheesy interior. The subtle floral notes of the squash blossoms pair beautifully with the umami-rich Parmesan, creating an elegant contrast in textures. Serve these warm as a stunning appetizer drizzled with honey for sweet-savory balance, or alongside a fresh arugula salad for a complete light meal.

Squash Blossom Tacos with Avocado Crema

While delicate squash blossoms may seem like restaurant fare, they transform into the most exquisite taco filling when lightly battered and fried to golden perfection. Velvety avocado crema provides the ideal cooling counterpart to these crispy, floral delights, creating a sophisticated yet approachable dish that celebrates seasonal produce in the most elegant way.

Ingredients

– 12 fresh squash blossoms (gently rinsed and patted dry)
– 1 cup all-purpose flour (or gluten-free flour blend)
– 1 teaspoon baking powder
– 1 cup cold sparkling water
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 quart vegetable oil (or any neutral high-heat oil)
– 2 ripe avocados
– 1/2 cup Mexican crema
– 2 tablespoons fresh lime juice
– 1 small garlic clove, minced
– 8 small corn tortillas
– 1/4 cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro

Instructions

1. Whisk together flour, baking powder, salt, and pepper in a medium bowl.
2. Gradually pour sparkling water into the dry ingredients while whisking continuously until a smooth, thin batter forms.
3. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
4. Dip each squash blossom into the batter, allowing excess to drip back into the bowl.
5. Carefully lower battered blossoms into the hot oil, frying 3-4 at a time to avoid crowding.
6. Fry for 2-3 minutes until golden brown and crisp, flipping halfway through cooking.
7. Transfer fried blossoms to a wire rack set over a baking sheet using tongs or a spider strainer.
8. Scoop avocado flesh into a blender or food processor.
9. Add Mexican crema, lime juice, and minced garlic to the blender.
10. Blend on medium speed for 30-45 seconds until completely smooth and creamy.
11. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Place 1-2 fried squash blossoms in the center of each warmed tortilla.
13. Drizzle avocado crema generously over the blossoms.
14. Sprinkle with crumbled cotija cheese and chopped cilantro.

Vibrantly crisp blossoms shatter delicately against the creamy avocado sauce, while the salty cotija and fresh cilantro provide perfect counterpoints. For an elegant presentation, serve these tacos immediately with extra lime wedges and consider pairing with a chilled rosé to complement the floral notes.

Squash Blossom Risotto with White Wine

Capturing the fleeting beauty of late summer, this squash blossom risotto transforms delicate edible flowers into an elegant, creamy masterpiece. The subtle sweetness of fresh blossoms mingles with aromatic white wine and rich Parmesan in a dish that celebrates seasonal abundance with sophisticated simplicity.

Ingredients

• 4 cups chicken or vegetable broth (kept warm throughout cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, finely diced
• 1 ½ cups Arborio rice
• ½ cup dry white wine, such as Sauvignon Blanc
• 12 fresh squash blossoms, stamens removed, roughly chopped
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt to season throughout cooking

Instructions

1. Heat broth in a separate saucepan and maintain at a gentle simmer (around 180°F) throughout cooking.
2. Heat olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent but not browned.
4. Add Arborio rice and toast for 2 minutes, stirring constantly until grains appear slightly translucent at the edges.
5. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
6. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed.
7. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
8. After 15 minutes of adding broth, test rice for doneness—it should be al dente with a slight bite.
9. Stir in chopped squash blossoms and cook for 2 minutes until slightly wilted.
10. Remove pot from heat and stir in Parmesan cheese and butter until fully incorporated and creamy.
11. Season with salt and let rest for 2 minutes before serving.

Perfectly executed, this risotto achieves a luxurious creaminess while maintaining distinct, tender rice grains. The delicate floral notes of squash blossoms create an elegant counterpoint to the rich Parmesan base, making it ideal for serving as a sophisticated main course when garnished with whole blossoms or paired with grilled seafood for a complete seasonal meal.

Pickled Squash Blossoms for Salads

Savor the delicate beauty of squash blossoms transformed through the gentle art of pickling, where their ephemeral nature is preserved in a vibrant brine that elevates simple salads to extraordinary heights. These edible flowers, with their subtle squash flavor and tender petals, become jewel-like accents when bathed in a balanced vinegar solution, creating a sophisticated garnish that marries visual appeal with complex tanginess. Perfect for late summer when blossoms abound at farmers markets, this preservation method captures their fleeting season in jars that will brighten your salads for months to come.

Ingredients

• 24 fresh squash blossoms – gently rinsed and patted dry (choose blossoms that are fully open and vibrant)
• 1 cup white wine vinegar – or apple cider vinegar for a fruitier note
• 1 cup water
• 2 tablespoons granulated sugar – adjust slightly for preferred sweetness level
• 1 tablespoon kosher salt – fine sea salt works well too
• 4 garlic cloves – thinly sliced (about 1 tablespoon when sliced)
• 1 teaspoon black peppercorns – whole for best flavor release
• 1 teaspoon mustard seeds – yellow or brown varieties both work
• 2 sprigs fresh dill – or 1 teaspoon dill seeds as alternative
• 1/2 teaspoon red pepper flakes – optional for mild heat

Instructions

1. Gently rinse 24 squash blossoms under cool running water to remove any dirt or insects, being careful not to tear the delicate petals.
2. Pat the blossoms completely dry with paper towels, ensuring no moisture remains between the petals to prevent dilution of the brine.
3. Combine 1 cup white wine vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon kosher salt in a medium saucepan over medium heat.
4. Stir the mixture constantly with a wooden spoon until the sugar and salt fully dissolve, about 2-3 minutes, creating a clear brine solution.
5. Add 4 thinly sliced garlic cloves, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 2 sprigs fresh dill, and 1/2 teaspoon red pepper flakes to the brine.
6. Bring the brine to a gentle simmer over medium heat, then immediately remove from heat to preserve the delicate flavors of the aromatics.
7. Allow the brine to cool completely to room temperature, about 45-60 minutes, which prevents the blossoms from becoming mushy when added.
8. Carefully pack the dried squash blossoms into a clean 16-ounce glass jar, arranging them loosely to allow brine to circulate between petals.
9. Pour the cooled brine over the blossoms, ensuring they are completely submerged by at least 1/4 inch of liquid.
10. Seal the jar tightly and refrigerate for at least 48 hours before using, though flavor develops best after 5-7 days of marinating.

Capturing the delicate crunch of fresh blossoms while infusing them with garlicky, tangy notes, these pickled treasures bring both texture and brightness to simple green salads. Their floral essence pairs beautifully with creamy goat cheese and toasted nuts, creating sophisticated flavor layers that transform ordinary meals. Consider scattering them over grain bowls or using as an elegant garnish for summer soups, where their vibrant color and complex acidity provide the perfect finishing touch.

Squash Blossom and Zucchini Fritters

Radiant and delicate, squash blossoms transform into golden, crispy delights when paired with fresh zucchini in these elegant fritters. Their subtle floral notes and tender texture create a sophisticated appetizer that celebrates late summer’s bounty. These airy morsels offer a delightful crunch with every bite, perfect for elevating any seasonal gathering.

Ingredients

– 1 cup all-purpose flour (or gluten-free flour blend)
– 2 large eggs, lightly beaten
– 1/2 cup whole milk (or buttermilk for tanginess)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 fresh squash blossoms, stamens removed
– 1 medium zucchini, grated (about 1 cup)
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh chives
– Vegetable oil for frying (about 1 cup, or enough for 1/2-inch depth)
– Lemon wedges for serving

Instructions

1. Grate the zucchini using the large holes of a box grater, then place it in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Gently open each squash blossom and remove the interior stamen with small scissors or your fingers.
3. In a medium bowl, whisk together the flour, baking powder, salt, and pepper until thoroughly combined.
4. Add the beaten eggs and milk to the dry ingredients, stirring until just incorporated—the batter should be slightly lumpy.
5. Fold in the grated zucchini, Parmesan cheese, and chopped chives until evenly distributed throughout the batter.
6. Heat vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F, checking with a deep-fry thermometer.
7. Carefully dip each squash blossom into the batter, coating it completely while allowing excess to drip off.
8. Fry 3-4 fritters at a time for 2-3 minutes per side until golden brown and crisp, adjusting heat to maintain oil temperature.
9. Remove fritters with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crispy.
10. Repeat with remaining blossoms, allowing oil to return to 350°F between batches.
11. Serve immediately while hot and crisp. Knowing these fritters at their peak means appreciating the contrast between the delicate blossom petals and the savory zucchini batter. The Parmesan adds a salty depth that balances the floral notes, while the crisp exterior gives way to a surprisingly light interior. For an elegant presentation, arrange them on a platter with lemon wedges and a drizzle of herb-infused oil.

Squash Blossom Omelette with Fresh Herbs

A delicate dance of seasonal elegance unfolds in this squash blossom omelette, where tender edible flowers meet the creamy richness of farm-fresh eggs. As autumn’s bounty graces farmers markets across the country, these golden blossoms offer a fleeting opportunity to elevate the humble omelette into something truly extraordinary. Fragrant herbs provide the perfect aromatic counterpoint to the blossoms’ subtle sweetness, creating a dish that feels both rustic and refined.

Ingredients

– 4 large eggs (preferably pasture-raised for richer flavor)
– 8-10 fresh squash blossoms (gently rinsed and patted dry)
– 2 tbsp unsalted butter (divided, for cooking and flavor)
– 1/4 cup fresh chives (finely chopped, or substitute with scallions)
– 2 tbsp fresh dill (chopped, or use tarragon for variation)
– 1/4 tsp salt (fine sea salt preferred)
– 1/8 tsp black pepper (freshly ground)
– 1 oz goat cheese (crumbled, optional for added creaminess)

Instructions

1. Gently rinse squash blossoms under cool running water and pat completely dry with paper towels, being careful not to tear the delicate petals.
2. Remove stamens from inside each blossom by carefully twisting and pulling them out from the base.
3. Thinly slice the squash blossoms into ribbons, cutting crosswise about 1/4-inch thick.
4. Crack eggs into a medium bowl and whisk vigorously for 45-60 seconds until fully combined and slightly frothy.
5. Stir in chopped chives, dill, salt, and pepper until herbs are evenly distributed throughout the egg mixture.
6. Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes until evenly warmed.
7. Add 1 tablespoon butter to the skillet and swirl until melted and foamy but not browned.
8. Pour egg mixture into the center of the skillet and let it settle for 15 seconds without stirring.
9. Using a silicone spatula, gently push cooked edges toward the center while tilting the pan to distribute uncooked eggs, repeating for 2-3 minutes until eggs are mostly set but still slightly wet on top.
10. Arrange sliced squash blossoms and crumbled goat cheese over one half of the omelette.
11. Cook undisturbed for 30-45 seconds until the bottom develops golden spots but the top remains slightly creamy.
12. Carefully fold the empty half of the omelette over the filling using your spatula.
13. Slide the completed omelette onto a warm plate and dot with remaining butter for extra richness.

Fluffy and delicate, this omelette offers a beautiful contrast between the creamy egg interior and the subtle crunch of squash blossoms. The herbal notes shine through each bite, while the optional goat cheese adds a tangy complexity that complements the flowers’ earthiness. Serve immediately with toasted artisan bread to soak up every last bit of buttery goodness, or pair with a simple arugula salad dressed in lemon vinaigrette for a complete seasonal meal.

Squash Blossom Bruschetta with Ricotta

Meticulously crafted with seasonal elegance, this squash blossom bruschetta celebrates the fleeting beauty of late summer produce. Delicate blossoms are gently sautéed until tender, then artfully arranged over creamy ricotta on crisp, golden toast. Each bite offers a harmonious balance of textures and flavors that feels both rustic and refined.

Ingredients

– 8 squash blossoms, gently rinsed and patted dry (stems trimmed to 1/2 inch)
– 1/2 cup whole milk ricotta cheese, at room temperature for easier spreading
– 4 thick slices crusty bread (about 1/2 inch thick), such as sourdough or ciabatta
– 2 tablespoons extra virgin olive oil, plus extra for drizzling
– 1 small garlic clove, peeled and halved (for rubbing toast)
– 1/4 teaspoon flaky sea salt, such as Maldon
– Freshly ground black pepper, to taste
– 1 tablespoon fresh lemon juice, from about 1/2 lemon
– 2 tablespoons fresh basil leaves, torn (not chopped to prevent bruising)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the bread slices in a single layer on the prepared baking sheet.
3. Brush both sides of each bread slice lightly with 1 tablespoon of the olive oil.
4. Bake for 12-15 minutes until the edges are golden brown and the centers are crisp.
5. Remove the toast from the oven and immediately rub the cut side of the garlic clove over one side of each slice while still warm.
6. In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat until shimmering.
7. Carefully add the squash blossoms to the skillet in a single layer, working in batches if necessary.
8. Cook the blossoms for 2-3 minutes per side until slightly wilted and tender but not browned.
9. Transfer the cooked blossoms to a plate and season immediately with half of the flaky sea salt.
10. Spread 2 tablespoons of ricotta evenly over the garlic-rubbed side of each toast slice.
11. Arrange 2 sautéed squash blossoms artfully over the ricotta on each toast.
12. Drizzle the remaining lemon juice evenly over the assembled bruschetta.
13. Sprinkle with the remaining flaky sea salt and several grinds of black pepper.
14. Garnish with torn basil leaves just before serving.

A delicate crispness from the golden toast provides the perfect foundation for the creamy ricotta, while the sautéed blossoms offer a subtle earthiness that’s brightened by fresh lemon and basil. The combination creates an elegant appetizer that’s particularly stunning when served on a wooden board with a drizzle of high-quality olive oil. For a beautiful presentation, consider topping with edible flower petals or microgreens to enhance the visual appeal.

Squash Blossom and Tomato Salad

Just as autumn’s golden light settles over the garden, delicate squash blossoms unfurl beside late-season tomatoes, offering one last vibrant celebration before winter’s quiet. This elegant salad captures that fleeting moment where tender petals meet juicy, sun-warmed fruits in a composition that feels both rustic and refined. Each component sings with freshness, balanced by a bright vinaigrette that elevates the simplest ingredients into something truly special.

Ingredients

• 12 fresh squash blossoms (gently rinsed and patted dry)
• 4 medium heirloom tomatoes (mixed colors preferred)
• 1/4 cup extra virgin olive oil (or any high-quality finishing oil)
• 2 tbsp red wine vinegar (aged balsamic works beautifully too)
• 1 small shallot (finely minced)
• 1 tsp honey (or maple syrup for vegan option)
• 1/2 tsp sea salt (flaky Maldon salt recommended)
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves (torn, not chopped)
• 2 oz fresh mozzarella pearls (or torn burrata)

Instructions

1. Gently rinse squash blossoms under cool running water, carefully checking for insects inside the petals.
2. Pat blossoms completely dry with paper towels, handling them delicately to avoid tearing.
3. Slice heirloom tomatoes into 1/4-inch thick rounds, preserving their beautiful variegated colors.
4. Arrange tomato slices in a single layer on a large serving platter, slightly overlapping them.
5. Whisk together olive oil, red wine vinegar, and honey in a small bowl until emulsified.
6. Stir in minced shallot and let the vinaigrette rest for 5 minutes to mellow the sharpness.
7. Season the tomato arrangement evenly with sea salt and freshly ground black pepper.
8. Tear squash blossoms into large pieces and scatter them over the tomatoes.
9. Drizzle three-quarters of the vinaigrette over the salad, ensuring even coverage.
10. Distribute mozzarella pearls and torn basil leaves across the composition.
11. Finish with remaining vinaigrette and serve immediately at room temperature.

Layers of delicate floral notes from the blossoms play against the tomatoes’ sweet acidity, while the creamy mozzarella provides cooling contrast to the sharp shallot vinaigrette. Serve this stunning salad as a centerpiece for alfresco dining, or pair it with grilled bread to soak up every last drop of the vibrant dressing. The combination of textures—from the silky petals to the juicy tomato flesh—creates an experience that feels both luxurious and wonderfully simple.

Squash Blossom-Stuffed Ravioli

Radiant with the fleeting beauty of late summer, squash blossoms transform humble pasta into an edible masterpiece when delicately tucked inside tender ravioli. Their subtle floral notes and delicate texture create a dish that celebrates seasonal abundance with elegant simplicity. This recipe elevates the garden’s ephemeral treasure into a sophisticated yet approachable culinary experience.

Ingredients

– 1 cup fresh squash blossoms, stems and pistils removed (gently rinsed and patted dry)
– 1/2 cup ricotta cheese, preferably whole milk for creaminess
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1 tablespoon fresh lemon zest (from about 1 medium lemon)
– 1/4 teaspoon freshly grated nutmeg, or to taste
– 24 fresh pasta sheets, about 3×3 inches each (or store-bought wonton wrappers)
– 1 large egg, lightly beaten for sealing
– 4 tablespoons unsalted butter
– 2 tablespoons fresh sage leaves, roughly chopped
– 1/4 teaspoon red pepper flakes, optional for heat
– Kosher salt and freshly ground black pepper, to taste

Instructions

1. Gently chop the prepared squash blossoms and combine them in a medium bowl with ricotta, Parmesan, lemon zest, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
2. Lay out 12 pasta sheets on a lightly floured surface and place 1 tablespoon of filling in the center of each sheet.
3. Brush the edges of each pasta sheet with beaten egg using a pastry brush, ensuring complete coverage for proper sealing.
4. Carefully place another pasta sheet over each filled sheet and press edges firmly to seal, removing any air pockets by gently pressing around the filling.
5. Use a ravioli cutter or sharp knife to trim edges, creating uniform squares with sealed borders.
6. Bring a large pot of salted water to a rolling boil over high heat (about 1 tablespoon salt per gallon of water).
7. While water heats, melt butter in a large skillet over medium heat until foaming subsides, about 2-3 minutes.
8. Add sage to the butter and cook until fragrant and slightly crisp, approximately 1 minute, watching carefully to prevent burning.
9. Stir red pepper flakes into the sage butter and remove from heat immediately to infuse flavors without bitterness.
10. Cook ravioli in batches in the boiling water until they float to the surface and pasta is al dente, 2-3 minutes for fresh pasta.
11. Use a slotted spoon to transfer cooked ravioli directly to the sage butter sauce, gently tossing to coat.
12. Divide ravioli among warm plates and spoon remaining sauce over the top.Silken pasta pockets yield to reveal the delicate squash blossom filling, its floral notes enhanced by the nutty brown butter and crisp sage. Serve immediately with extra Parmesan shavings, perhaps alongside a crisp white wine that complements the dish’s subtle elegance.

Summary

Captivating summer flavors await in these 18 squash blossom recipes! From crispy fritters to delicate stuffed blossoms, there’s something for every home cook to enjoy. We’d love to hear which recipes become your favorites—leave a comment below and share your culinary creations. Don’t forget to pin this article to your Pinterest boards so you can revisit these delightful dishes all season long!