Don’t miss the fleeting season for zucchini flowers or squash blossoms. These floppy flowers are easy to spot at the farmers markets in the summer. Sunny orange in color and delicate as tissue, they are hard to overlook. The fragile blossoms are best when fresh and unpackaged, so they’re less commonly found in supermarkets.
If you are lucky to access squash blossoms, there are many ways to prepare them. A traditional Italian method is to stuff them with a soft cheese, such as mozzarella, ricotta, or goat; a few aromatics, such as chopped herbs and garlic; and a pinch of seasoning. The flowers are then deep-fried in a pot of oil or pan-fried in a skillet. The results are crisp, golden, and oozing with melty cheese.
