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.

By: Maria Clara

Maria Clara — Tue, 04 Sep 2007 19:01:11 +0000

I use a mixture of mozzarella, strained-ricotta (by keeping it in a strainer lined with coffee filter sitting in a bowl and keep it in the refrigerator overnight), grated parmesan cheese and eggwhite as a binder seasoned with salt and pepper. Stuff it in the cavity not too much and dip in a batter made out of iced water, cornstarch, salt, pepper, paprika and baking powder. Note to keep the cold temperature of my batter – I keep my batter sitting in a bowl of ice. Just drop three stuffed flowers at a time over high heat oil deep kawali and drained them in paper towels lined with newspaper. Anything deep fried with moisture filled stuffing turns soggy after an hour or so. They are better fried just before serving them. I love them with ranch dressing dip. There are two kinds of squash flowers the female and male. You have the male flowers in there. The female flowers taste better and they are the ones that turn into squash so they are rare out in the market.

By: gerri

gerri — Tue, 04 Sep 2007 00:11:29 +0000

I yummily agree Megamom! Grew up eating this vegetable as part of pakbet/dinengdeng together with bunga ng malunggay.

By: nikita

nikita — Tue, 04 Sep 2007 00:00:25 +0000

ooooohhhhh… marketman, where did you purchase your boconcini?? i’ve been searching for those! Ã¼

By: allen

allen — Mon, 03 Sep 2007 14:51:54 +0000

If squash the fruit (or vegetable) makes terrific okoy, I’m sure deep-fried squash blossoms would taste great too! I think this will become another family favorite. Thanks again!

By: sister

sister — Mon, 03 Sep 2007 13:16:12 +0000

You might try filling the squash blossoms with a piece of feta, fold tops closed and secure with a toothpick, dip in flour and water batter and fry briefly at 350 F. Serve with a dollop of tapenade and a ratatouille, peperonata or pickled eggplant. Daughter liked it when we made it for a first course.