Stuffed and fried squash blossoms from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for olive oil. See recipe for variations.

  • Kjohns101 on July 29, 2020

    When squash blossoms are at the farmer’s market, I make a variation of these. Takes me back to Rome. I filled some with goat cheese, herbs, and a touch of cream. The others I filled with fresh mozzarella, anchovy, sprinkle of chile flakes and chopped garlic (similar to this recipe minus the bread crumbs) The batter and instructions are good.

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