New This Month

Fried Squash Blossoms


These blooms look too pretty to eat. The tender petals are light, with just a hint of squash flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 1 dozen

Source: Martha Stewart Living, June 2010


  • 6 ounces buffalo mozzarella
  • 12 squash blossoms
  • 6 salt-cured anchovies, rinsed and torn in half
  • 1 cup cake flour (not self-rising)
  • 1/4 cup plus 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • Coarse salt
  • 1 cup sparkling water, plus more if needed
  • 3 cups olive oil


  1. Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella.

  2. Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes.

  3. Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt.

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