Check out the recipe: www.allrecipes.com/Recipe/234616/Fried-Stuffed-Squash-Blossoms/

we eat these a lot in Mexico, so delicious, the only small difference is that as part of the cleaning process we gently remove the pistil (the part inside the flower that sticks up) because it tens to be a little bitter and the sepals and the base of the flower (the little green crown that protected the flower when it was a bud). also you can fill them with anything or if you chop em up and sautee them with some onion and garlic you can use the mixture to make quesadillas!!

This reminds me of a recipe my mother made. Fried dandelion flowers. I haven't had it in 40 years. She'd rinse ,dry,batter and fry. And finish with salt.

Nice to see this coming back in the feed just before gardening season. I grew up in an Italian/American community and ALL my neighbors grew zucchini. Male flowers that were opened up were torn into strips, dipped in batter, deep fried and dusted with powdered sugar.....yum!

Gotta be careful with zucchini flowers. They close up tight a few hours after blooming on the plant, trapping any unlucky bees in the process, who are ready to take out their rage on any hapless chef nearby. Just keep an ear out for any humming flowers.

This is the most natural, easy to listen to narration ever. Thanks. And we are heading out to the garden to get some blossoms right now!

Squash blossoms are CRAZY good and I can't think of a better thing to put in there...goat cheese! Yum!

LOVE love LOvE this recipe, I was looking for something wonderful to do with my extra squash blossoms. Even better, my daughter works on a farm where they make fresh goat cheese and so it appears that I have found the best recipe to utilize two beautiful ingredients that I truly love. Thank you for sharing....now, I'm off to my garden to get some blossoms....My mouth and stomach will be thanking you as well in just a bit.. :)

In the batter mix use some rice flour..... and taste the difference in crispiness. :)

OMG, I haven't had these in years! My grandmother did zuccini blossoms to perfection. Thank you, thank you!

Wow these look awesome. My late Mom made battered and fried squash blossoms from the zucchini she grew in the garden and they were soo delicious. I never had them stuffed until I had them in a restaurant a couple of years ago, this had pine nuts in the stuffing, amazing.

It's so funny to listen to these older videos and see how much personality you've developed.

Thank God! And thankyou chef John for not stripping down thoese flowers to almost nothing like others cooks do in their videos, taking away the center and green parts of the blossoms. You rock!

I'm making these tomorrow for the first time. I've read recipes for years. I finally grew my own. I can't wait. Just cleaned and prepped and blotted three dozen.

Thank you, thank you and thank you. You are so gracious.

this looks absolutely delicious

Stuffed cooked squash blossoms is very common in Mexico!! It’s delicious!!! Enjoying this recipe..

I can't recommend this recipe to people more. Grow your own squash if you have to! It's so worth it.

Actually, my Italian Grandma, who came here around 1905, picked zucchini blossoms from her garden, dipped them in a delicate batter, and quick fried them in good olive oil. They were delicious. Hard to tell where it originated, but they certainly were wonderful.

I love squash blossoms. These look delicious.

Bless you! Reminds me of Grandma & Grandpa!

My patty pans are going crazy...this is what I'm doing tomorrow night with the goat cheese from our friends. What a gorgeous recipe!

The colors are gorgeous! Looks delicious!

Awesome looking! Also thanks for the tip on the DIY piping bag!

Thanks for ALL your great videos! We are making these tonight!

Advice from the 'nonna' (Italian grandmother) of a friend of mine: stuff the flowers when they're still attached to the plants. They'll be open and start to close when they're cut off.

I really enjoy your recipe! you are a keeper....Thank you so much, many blessing.

I made these and they were so delicious!!! And I used squash blossoms from my own garden :)

My mom is growing some in her yard and there are some blossoms coming in, and I can't wait to make this recipe!

They look amazing.

Thank u for this recipe. We have lots of squash blossoms! I'm looking forward to make this!

I know about this dish. Back in 1984 while in high school, I was working at a very famous italian restaurant during summer as a busboy in Carmel-by-the -Sea. One time owner brought over what seem to be a bunch of pumpkin flowers and stuff them fried. Given out to employees as snack, one of the most fascinating stuff I have ever tasted. Restaurant: Raffaello Restaurant, Carmel-by-the-sea. Now, Closed. You brought my fond memory of the owners. Great people!

I grew up eating these squash blossoms. My mom had it prepared in so many way like in stew, brothy soup, and also stuffed and fried. Your video clip though is great and i haven't tried it in this type of stuffing. It's amazing how different countries share likes of similar foods but prepared differently. And by the way i'm from Asia. Yum! your recipe looks good!!!

Hey! This is an amazing recipe! And in India we have these squash blossoms available in plenty at a rock bottom price! They are called pumpkin flowers here. I'm from Eastern part of India and in native language we call it 'Kakharu Phoola' ( kakharu means pumpkin and Phoola means flower ) It's generally consumed here a lot. A batter is made out of chickpea flour, rice flour, chilli powder, cumin powder, salt and a pinch of turmeric and mixed with some water to achieve a thick consistency. Then the pumpkin flowers are coated in this batter on a hot tawa ( pan ) drizzling a dash of mustard oil around them to shallow fry. It's so good! Lately I have been eating that for lunch and dinner since a week as I love it way too much lol 😁 Love to see these flowers are used in other parts of the world too! Though goat cheese isn't available here, I would try to make it with stuffed cottage cheese and let you know how it turned out! :D 💙 I love your content! 🙏

I had these in a restaurant once. They were AMAZING. Thanks for the recipe :)

Looks delicious...and elegant too.

Besides such a beautiful and unique recipe, I so appreciate your piping bag technique, that's such a practical and cheap idea!

EXCELLENT!!MMMMMMMMMMMMMM I CAN'T WAIT TO TRY! THANKS!

thanks for that recipe I will try this at home

My grandma has made these before and they're awesome!

Awesome! I have a zucchini plant, always knew you could eat them, but never knew how! I'm literally going to go make this right now!

Thanks for this recipe Chef John:) your always so creative!!!

Love it! Learned about it first in the Mediterranean countries, on vacation. High 5s!

I'm a Semi strict vegetarian and this looks delish, I'm very impressed !!

omg, the video hasnt even begun and my mouth is already watering!!

Thanks John. They look great.

I feel like I just watched something inappropriate after that close up of flower stuffing.

These are great.

Chef John - Aloha!!! keep those wonderful recipes coming. You make cooking so do-able for a newbie like me. Thanks so much - Mahalo!

I have been eating zucchini blossoms all my life .. they are amazing tasting and addictive you cannot just have one! Mom doesn't blanch nor stuff them - just flours them then dip them in an egg mixture and OMG so YUMMY!!!

Holy cow. This is such an amazing dish that is so popular in my home town. Every market has them in the summers. We basically just rub them in some salt and dry spices like cayenne (but not really) then dip them in a batter made with well seasoned chickpea flour. And deepfry them.

I can’t wait. I’ve got a half dozen fresh from the garden.

I'm from the Philippines and squash blossoms are pretty common especially in my region. :) Love the recipe!

i wish i could find squash blossoms b/c these look amazing!!!

We make it with the flower of "Sehjan" aka "Shajan" aka "Drumsticks". And these flowers taste just like meat when fried. There's a touch of Indian cooking in your cooking style chef john and that's why I like your videos more.

My Italian grandma makes these!! Super yummy!!

Zucchini flowers lovely! I'm going to make this for my cousin. 😍💗⚘🌸🌺🌴

tnx i definitely try this

best food channel ever on youtube.

I would love to try these. I would also love if you could make a video about olive all'ascolana (stuffed fried olives)

genious

o man that looks so delicious!

u r creative chef John!

One of my favourite foods! :)

And for those who DO have a garden, there are a couple of varieties of squash that have been selected for gigantic blossoms especially for dishes like this. Do seek them out and prepare to pig out next summer. I'm frying the end of my crop tonight for dinner. Serve with pasta and red sauce. Yum!

Awesome! Encore! Chef John, thou art a genius! xD

Amazing

I managed to get my grandpa, who was extremely picky about what she ate, to eat some the year she passed away and she absolutely loved them. Was a beautiful memory to have with her. In my opinion the stems taste like a fried green tomato, and the flowers taste like morel mushrooms. Jesus bless you all.

I f**king love squash blossoms. If you have a farmer's market they sell them for dirt cheap. They are an excess crop, bc the main seller is the zucchini! Like 2 bucks for 10-15 of them.

Marry me, Chef John. You've made all my favourites already!

Be sure to pick only the male flowers for stuffing. If you pick the female flowers, you won't have any squash on them plants!

Loved to make this but I only have 2 measley tiny squash blossoms so not enough unless I feed the birds......darn looks delicious!

lol finally, someone who has a nice voice to go with a cooking channel

That was really interesting.

I washed mine put them a on paper towels and let the drip dry in the refrigerator . Delicious

Interesteing, he does not remove the inside stamen...

very very nice . wow

Hi chef john I found you last spring. This recipe caught my eye but my squash blossoms had passed. Recently when they bloomed again I was exited to try it which I just did. I added a little lemon zest and Serrano pepper to the cheese mix. But my fry oil got black pretty fast and instead of this beautiful golden brown you achieved, mine had small black scorch marks. I used a cast iron pan and only about 1/4-1/3 inch of oil on medium high heat. is that where I went wrong? How can I fry to a golden not a black? Your work is great and I've really appreciated it over the year. Food wishes is always there to lighten my mood and I thank u for that. Keep eatn Max

i made squash recipes a few weeks ago but i stuffed mine with ricotta and mozzarela

Don't know if I can find these but will check!!

Another reason to plant some squash next Summer.

Its fascinating that some plants need a male and female to produce veggies, fruits or nuts . Delicious recipe ❤

Mouthwatering Chef John. Wow!I enjoyed these while in Nice......sooooooo delicious. You have inspired me to grow zuccini....In Spanish called " flor de calabasa" which I had in a blue corn quesadilla in Mexico City....also yummy.....Have you ever enjoyed epousse cheese? So pungent yet AMAZING🍷🍷Cheers bon appetit

Lol i feel awkward saying this but I really like it when you say, "Squash Blossoms" Your voice is epic.

yummmm!

You pronounced it correctly! Ardi means sheep and gasna means cheese in basque, which is a language spoken in the Basque Country (that covers a part in the north of Spain and another part in the south of France). The most famous cheese there is IDIAZABAL, which is delicious! I was so surprised and happy to hear some basque words in your video!

very popular dish here in Rome, but we cook em without boiling them, and stuffing em with a stick of mozzarella and an anchovy. Italians love the simple things.

This looks amazing. Can I make them ahead...

thanks!

Dear Chef John, you know, in Bengal, we have a similar recipe of pumpkin flower which looks awfully similar to zucchini flowers. We don't stuff the flower with cheese though. The flowers are cleaned and dipped in batter and then deep fried. We use either rice flour batter or a mixture of gram flour and rice flour with a pinch of baking soda. Also, we add nigella seeds in the batter for extra flavour.

I wish I had seen this video last summer when I had a bunch of summer squash blossoms. I didn't even know that they were edible, let alone delicious. I regret letting them wither away.

@citizenanna okay, thanks! I'll try this one day...

heres a foodwish: recipe for baked pumpkin seeds! love you chef john! :D

yum- I have never seen squash blossoms before.

@spoonballs I live in Italy where these things are ubiquitous so i just wanted to offer my thoughts. I am a big fan by the way

In Naples, Italy we eat those a lot :D We eat them even without stuffing (I prefer them that way), although I think that in that case we do not boil them first

This is a classic in Greece!

I use a tempura batter mix from Chinese supermarket. Lightest, crispiest ever. And I grate some grana padano into the goat cheese. Could suggest some nice dips for when they're ready? I'm thinking maybe something with a Mediterranean spicy tomato vibe. Or maybe a nice fresh basil pesto! Yum. Making these tonight.

so buetiful ;)

omg i just subbed today and i cant stop watching your videos.i try to close the tap and i see another awesome thumpnail on the right and im watching them too