Stuffed Squash Blossoms

It’s that time of the year. You have zucchini coming out of your ears! Or courgette coming out of your nose. Your choice.

And what’s there before those delicious squashes? Delicious squash blossoms!

Now, you want to pick the bigger blossoms. Those are the male flowers and will not be producing anything. You also don’t want to pick ALL the male blossoms at once, you do want squash babies don’t you? (The smaller ones are female, and you can hand-pollinate by pulling out the stamen in the male and rubbing the pollen in the female flower. Boom! Squash baby).

Ok, here we go:

Male squash blossoms, cleaned
Vegan cream cheeze
Herbs De Provence
Salt
Oil for frying

1. Wash the blossoms. You can also clean out the inside, and the little leafy bits at the bottom of the blossom, but I just keep it as it is. Less work! Unless you’re deathly allergic to pollen.. then clean it out!

2. Mix a spoonful of cream cheeze with the dried herbs and a sprinkle of salt. You will need one spoonful per blossom.

3. Heat the frying pan on medium, then add a little oil just to cover the pan.

4. Put a spoonful of the cream cheeze into the blossom, and close the petals around the filling.

5. Fry on each side until golden brown!

Want to eat other flowers? Here is a handy little guide I just found! http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm

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