Comments on: Fried Kalabasa (Squash) Blossoms

By: Mike Wascher

Mike Wascher — Mon, 03 Sep 2007 12:37:00 +0000

I love these! I’ve always made stuffed squash blossoms, using blossoms fresh from the garden, but stuffed just with cheese. The addition of anchovies & capers is a great idea!

Be extra careful when using fresh from the garden blossoms. I came in with a bunch one day, gave them a quick rinse, and heard a buzzing. One blossom had a very damp & very angry bee inside.

As an appetizer, I usually pair these with stuffed JalapeÃ±o peppers too. Roast peppers & remove the skin; slit & remove seeds; then treat like the squash blossoms.

By: lee

lee — Fri, 13 May 2005 07:43:46 +0000

i remember having squash flowers added to “laswa”, a plain ilonggo vegetable dish. nice…

By: joey

joey — Thu, 28 Apr 2005 14:42:27 +0000

I tried the recipe above and it was good, but a tad bit too oily. I think I did something wrong — like not letting it rest on the paper towels long enough or not putting enough batter…the oil seemed hot enough. Will definitely try again because I liked it! We put the leftover flowers in our pinakbet and it was great there too…

By: Manang

Manang — Mon, 07 Mar 2005 13:40:29 +0000

Thank you for the email. I love your site! It made me realize I could have planted squash last summer for these heavenly flowers which I love cooked (boiled) with fried fish and lima beans as dinengdeng!

By: sha

sha — Sun, 06 Mar 2005 20:54:22 +0000

one of the best memory I have of fried courgettes flowers
was when we had a great dinner at Biot, South of France.
With ciccada singing, lavenders in full bloom, french way
of preparing the courgette was the icing of the cake!