Comments on: Deep Fried Stuffed Squash Blossoms

By: Aileen

Aileen — Wed, 05 Sep 2007 15:43:46 +0000

Hi Marketman! i stumbled upon this magazine that featured the recipe for stuffed kalabasa blossoms and it was great! the magazine’s name is Asia’s In Good Taste. Its contents are really intresting have you heard of it?

By: Marketman

Marketman — Wed, 05 Sep 2007 05:06:23 +0000

Edik, only the female flowers turn into squash, so you don’t reduce the productivity of the squash plant if you eat the male flowers… trust Mother Nature to create male flowers with no use except to be eaten fried or boiled…heehee. :)

By: Edik

Edik — Wed, 05 Sep 2007 04:39:45 +0000

boholanos have never included squash blossoms in their cuisine for the simple reason that these flowers will become kalabasa soon and can be used as food or commodity. sayang naman.

i wish i can try this recipe and let my parents in bohol try the gustatory delights of squash blossoms.

By: Marketman

Marketman — Wed, 05 Sep 2007 00:03:42 +0000

bedazzle, it doesn’t need to be the balls, just get any mozzarella in the supermarket. Alternatively, this could work with some quesong puti as well… Maria Clara, yes, the female flowers are typically only available from home gardens, as you are otherwise killing the fruit… nikita, S&R sometimes carries boconcini, so does Santis and Galileo Enoteca. MegaMom, I HAVE to get to Ilocos posts, I had a salad there that I just loved!

By: bedazzle

bedazzle — Tue, 04 Sep 2007 23:50:42 +0000

nice to know there’s a fellow ilocano out there who enjoys sabong ti karabasa the ilocano way. we usually cook dinengdeng with the squash bloosoms, talbos ng sitaw and patola. if i wrote the ilocano names of these veggies, non-ilocanos will surely have a blast. MM, with this recipe on squash blossom, i’d have a new way to serve them to my family, although i’d like to know where i can get the mozarella balls. hope they’re not too expensive because i’ve got a limited budget.