What do Las Vegas, 49ers football, squash blossoms and Thomas Keller have in common? They are all amazing, that’s what. I have just finished up a great trip to Vegas full of wonderful food, great friends and dancing. This trip we went all out on good food. No buffets for this group. My favorite meal was dinner at Thomas Keller’s, Bouchon. French, rich, and dishes made with the finest ingredients – it was perfect.
I ordered the carrot soup and a frisée salad with a poached egg and lardons. It was a flex night and worth every bite. My sister had the mussels which were equally delicious. If you find yourself at any of Thomas Keller’s restaurants you are in for a fantastic meal.
I made these stuffed squash blossoms after snagging them from the farmers market a few weeks ago. They generally are only available in the spring so I was surprised to find them this time of year. That is the wonderful thing about California. You can find great produce throughout the long growing season. This was my first endeavor making stuffed squash blossoms at home and it was surprisingly easy. I kept it vegan using a vegan feta but regular feta would be delicious too. They don’t last long so cook them the day you get them.
Do you have a favorite squash blossom stuffing?
- 6-8 large squash blossoms
- ½ cup feta cheese (I used vegan feta)
- ¼ cup vegan mayonnaise
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup light beer
- 1 cup flour
- ¼ cup high heat oil such as canola
- Rinse squash blossoms to remove any bugs or dirt. Gently tear one seam in the side of the blossom from stem to the top of the flower. Remove inner stamen if you like. They are edible but can be a little bitter. Once blossoms are clean and patted dry, set aside.
- Mix feta, vegan mayo, vinegar and basil in a bowl until well combined and feta is broken down. Taste and adjust flavor to your liking. It may need a little salt and pepper.
- Fill the inside of each blossom with about 1-2 tablespoons of filling. Make sure you can close the blossom and filling is not coming out.
- Place beer and flour in separate shallow bowls. Add salt and pepper to flour and stir with a fork to combine. Gently dunk each blossom in beer and then coat with flour. Shake off excess flour and set aside. Repeat process for each blossom.
- Heat oil in a non stick pan over medium heat. When a small amount of flour dropped into the oil sizzles it is ready. Place 3-4 blossoms in the pan. Make sure they aren't touching each other. Fry for 3-5 minutes on each side until blossoms are golden brown. Place on a paper towel lined plate to absorb excess oil. Repeat process for remaining blossoms.
- Enjoy while they are still warm!