Fried squash blossoms

WOW. Just, wow.

I had said I was going to try to make these, but didn't have high hopes. A fried flower? Off the plant in my garden that has been the bane of my summer garden, taking over every square inch of surrounding beds? And not really producing much? (Number of squash harvested to date: Zero)

So, I was mad at the squash plant. I was determined I'd cook something it produces, even if I get no squash. Enter Squash Blossom.

While picking tomatoes today, I grabbed 8 blossoms to try frying them up, as I had seen on some other food blogs. I didn't expect to actually stuff them with anything, as I was only going to use what I had on hand, and I don't have much. I went to my handy-dandy Joy of Cooking cookbook to see what it had to say. It suggested a stuffing for the flowers that involved mozzarella cheese, Parmesan cheese, garlic, and basil, all ingredients I had on hand! So I decided I'd stuff some of them. Here's what I did:

Fried Squash Blossoms

Squash/zucchini/pumpkin blossoms
Flour
1 egg

Filling:
Shredded mozzarella
Parmesan cheese
1 garlic clove
Fresh basil

Cut garlic clove into tiny pieces. ear basil leaves into small pieces as well. Mix filling ingredients together.

Open each flower, check for bugs, and cut out pistil. Stuff filling (about a tablespoon's worth) into each flower and twist petals to seal.
Dip flower in egg, then flour, then fry in a pan with 1/2 inch of oil, until browned on both sides. Serve immediately as an appetizer or snack.

I loved the filling flavor in these, and the flower made a creative, convenient package for it all. Pretty cool use for all those useless male flowers on the VINE TAKING OVER MY GARDEN.

Sigh.