Squash blossoms really are a gift of summer where I live. I only have access to them a few months of the year so I take full advantage. The classic Italian preparation would be to stuff these with seasoned fresh ricotta or fresh buffalo mozzarella and fry them up. This recipe is an Ohio twist on the traditional featuring one of our favorite local dips, the Jarlsberg cheese dip.
As easy as this recipe is there are a few things that are necessary to be able to create it.
- You need squash blossoms- I live in Ohio and I have never seen them in a grocery or market near me. If you live close to a farm or wake up and get to the farmers market at the crack of dawn to buy these little gems lucky you, I am jealous. I have to rely on my garden on the side of the house. The blossoms are highly perishable and need to be prepared and cooked shortly after harvest. If you do not have a zucchini plant take note for next year and plant one in the spring. They are easy to care for and give you delicious food all summer long.
- You need a soft spreadable cheese. The Jarlsberg dip from out Kroger is always in the fridge. If you are not familiar with the dip it is a mixture of Jarlsberg cheese, red onion, and mayo. Any cheese based spread you like would work in this recipe. I am looking forward to trying this with Boursin cheese soon.
- Just be as careful as you can while removing the stamen and any little critters, use tweezers if necessary, if the flower rips a little it will be fine, just close it up around the filling and when you fry them don’t move them all around. Place them in the skillet, fry, flip, fry, done.
Thank you for taking the time to check out this recipe. I truly appreciate every share, pin, tweet, mention, and like from everyone. Now, to get out there and enjoy the rest of summer! We are headed out for a creek walk for exploring, catching crawdads, and minnows. Take care!
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Jarlsberg Stuffed Zucchini Blossoms
Ingredients
- 3 zucchini blossoms
- 3 teaspoons jarlsberg cheese dip *see notes
- 1 tablespoon extra-virgin olive oil
- salt and pepper
- tomato sliced, optional
- avocado sliced, optional
Instructions
- Go outside and check your zucchini plant, remove 3 blossoms. Very carefully open them and remove the stamen from inside and any bugs that may have come along with them.
- Use a small spoon to stuff each one with about a teaspoon of the cheese filling then close the flower back around the filling.
- Heat a small skillet with olive oil and fry on one side until crisp, carefully flip them and fry the other side until the blossom is golden and the cheese is melted. Around 4-5 minutes total.
- I like to serve mine with a few fresh tomato and avocado slices. Drizzle the blossoms with olive oil and season with salt and pepper. Serve immediately.
