Squash Blossoms Recipe

Prepare blossoms

Gently rinse each zucchini blossom under cool water to remove dirt and tiny insects. Pat dry very carefully with paper towels. Remove pistils/stamens from inside by opening each blossom gently and pinching out the center; keep base intact. Trim stems to about 1/2 inch.

Make filling

In a bowl, tear the burrata balls in half and scoop or gently press the creamy centers into a mixing bowl. Add truffle oil, grated Parmesan, finely chopped parsley, chives and basil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix gently with a spoon until combined but still creamy. Taste and adjust salt/pepper or truffle oil. If burrata pieces are large, roughly mash so the filling is spreadable but slightly chunky.

Stuff blossoms

Using a small spoon or a piping bag fitted with a small round tip, fill each blossom with about 1 tablespoon of the burrata mixture. Do not overfill — blossoms should be plump but easy to fold closed. Twist or fold petals gently to close each blossom. Place stuffed blossoms on a tray lined with parchment and refrigerate while making dukkah and honey (helps set).

Toast pine nuts and hazelnuts in a dry skillet over medium heat, stirring constantly, until fragrant and lightly browned (2–4 minutes). Transfer to a cutting board and let cool slightly. In the same skillet toast sesame seeds about 30 seconds until aromatic. Roughly chop the cooled pine nuts and hazelnuts (leave some texture). Combine chopped nuts, toasted sesame seeds, ground coriander, ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a bowl. Taste and adjust seasoning. Set aside.

Warm the honey gently in a small saucepan over the lowest heat with 1 teaspoon dried lavender and 1 tablespoon water to thin slightly. Keep the heat low — do not boil. Simmer for 2 minutes, then remove from heat and let steep for 8–10 minutes. Strain out the lavender buds into a small bowl or jar. Allow honey to cool to warm (not hot). Taste and add a tiny pinch more lavender next time if stronger flavor desired. Keep warm or at room temperature.

Lightly dust each stuffed blossom with a thin coating of flour, tapping off excess, then press gently into the cornmeal or panko to give a delicate exterior texture. This step is optional if you prefer raw blossoms.

Heat 1/2 cup neutral oil in a large skillet over medium heat until shimmering but not smoking (around 325–350°F / 160–175°C). Fry the blossoms in batches, 2–3 minutes per side, turning carefully with tongs or a spider, until petals are golden and slightly crisp. Don’t overcrowd the pan. Transfer to a paper towel-lined tray to drain. If you prefer not to fry, serve chilled or at room temperature.

To plate: arrange 3 stuffed blossoms per small plate (serves 4: total 12 blossoms). Drizzle each plate with 1 teaspoon of the lavender-infused honey, then sprinkle 1/2 tablespoon pinenut dukkah over the blossoms (divide evenly). Finish with a small pinch of flaky sea salt, a squeeze of 1/2 lemon divided among plates, and scatter microgreens or small herb leaves. Optionally, shave a little extra Parmesan and finish with a few drops of truffle oil.

Serve immediately while fried blossoms are warm and crispy, or serve chilled blossoms within 30 minutes if not fried. Leftover stuffing can be refrigerated up to 24 hours; assembled (but unfried) blossoms are best used same day.