Fried stuffed squash blossoms from From the Earth to the Table: John Ash's Wine Country Cuisine (page 292) by John Ash and Sid Goldstein

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Notes about this recipe

  • kbrooks on July 25, 2025

    Mixed reviews for this one. Fun to make. I was worried that the filling would leak out as the petals don't completely enclosed the filling. However the batter held it all together beautifully. I liked the end result. Husband thought the filling was "uninteresting ".Admittedly it could have used something more to spice it up. Probably won't make this again. This was my first time working with squash blossoms and I'm going to try some other recipes in the future when I see the blossoms in the farmers market again.

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