I usually plant too many squash plants and can’t keep up with the harvest. This year I over planted several crops but summer squash wasn’t one of them. There were only four yellow squash blossoms available for stuffing purposes today, but that was enough to get a feel for the process.
Two of the blossoms were male and two (with the fruit) were female. With sharp pointed scissors I snipped the stamens off the male flowers and the stigmas from the female blossoms.
For the filling I used sweet corn, shredded Manchego cheese and a chunk of cream cheese. This was seasoned with a chipotle spice rub I learned about from Glover Gardens Cookbook blog. The ingredients for the rub mix were: brown sugar, kosher salt, chipotle powder, cumin, black and white pepper, nutmeg.
Squash blossoms are extremely fragile so it was with much care that I stuffed the flowers with the filling. One of the blossoms separated from the yellow squash anyway.
I dipped the stuffed blossoms into a beaten egg, rolled them in masa harina (corn flour) and fried them in a skillet with olive oil. It’s been many years since I fried anything with this generous amount of oil, but let me tell you, the result was divine.
These delectable nibbles were just a part of our lunch today.
Daylilies are another edible flower. Perhaps I will use the leftover filling to stuff a few of them.