A Pretty And Fresh Dish From Squash Flowers

Who could guess that something as simple as a flower could become such an extravagant delicacy? Especially with the green concept of “waste not” becoming all the rage, the idea of utilizing every aspect of a plant makes the most sense. When the parts taste as wonderfully as the flowers of the squash plant, it’s easy to make the move to eco-minded.

Fried flowers (photo by Krista76 courtesy of Flickr)

The petals of the squash plant are gorgeously delicate and must be cooked within a day or two of picking. The most popular preparation calls for a light battering and then deep frying. The petals are usually stuffed with cheese or can even have a sprinkling of chili or cheese after frying. The important thing is to keep the batter light and ensure properly draining so they don’t become oil-logged.

Tostada (photo by HanoiMark courtesy of Flickr)

Above, a tasty tostada is made with beans and intricately added flowers making a very pretty dish. A handsome sprinkling of cheese and mushrooms, perhaps, complete the delicious treat. The flowers can be used as a topping much like nasturtiums are used for spicing up salads or sandwiches.

Stuffed squash flowers (photo by DrQuimbo courtesy of Flickr)

Squash is a delicious way to utilize the complete plant, in this case, the squash. While calabasas, the cooked squash, are a very popular side dish, the flowers are often enjoyed as a light appetizer. Great in the summer, the delicate petals, with a light dash of flour, make one of the tastiest fried dishes available in Mexico. You are sure to enjoy this flavorful taste of Mexico, fresh from the garden.