Fried squash blossoms have become all the rage on summer menus over the last few years. Typically, you’ll find them filled with melty, herby cheeses like those I enjoyed some time ago at Solitude’s Wasatch Mountain Table.
After getting my hands on a few squash blossoms from 3 Squares Produce at Wasatch Front Farmers Market the last few weeks, I wanted to come up with something a little different to stuff them with for an appetizer.
- 8-10 squash blossoms
- 4 U-15 tiger prawns, chopped
- 4 garlic cloves, minced
- ¼ onion, diced
- 6 Tbsp. butter
- 1/3 cup panko
- 2 eggs
- 2 Tbsp. all-purpose flour
- 4 Tbsp. extra virgin olive oil
- salt and pepper to taste
Remove the stems in stamin from the squash blossoms, being careful not to tear the flowers. Rinse thoroughly and set aside to dry on a paper towel.
Clean and de-vein shrimp, removing tails. Chop into ¼ inch pieces.
Melt butter over medium heat in a heavy sauce pan or cast iron skillet (you’ll be pan-frying in the same pan later). Brown the diced onion and minced garlic slightly. Add the shrimp, seasoning with salt and pepper to taste, and cook until the shrimp turns pink. Remove from heat immediately and set aside in glass bowl. Reserve pan for frying.
Add the panko and 1 egg to the garlic and onion shrimp mixture. Mix well. Consistency should be moist and bindable. If too dry, add olive oil to achieve desired consistency.
Stuff the cleaned squash blossoms with the shrimp mixture.
In separate containers, place the flour and the last egg, beaten, for dreading. Heat the olive oil and remaining 2 Tbsp. of butter over medium heat in the pan. Coat the stuffed squash blossoms in egg and then flour and pan fry until evenly browned on all sides.