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Squash Blossom Beignets from the Marchioness Garden

On my way to gather edible flowers for a recipe, I was stopped short by squash blossoms that shone like gold stars all along a fence around the garden. The long leafy vines buzzed and vibrated with bees from the nearby hives. The bees disappeared inside the yellow flowers and then reappeared, rested as if to catch their breath before they flew off to the next with their legs laden with pollen.

Earlier in the spring, we planted pumpkins along the fence line as an experiment. I hadn’t given any thought to using them until pumpkin season. But the sight of these beautiful flowers changed everything.

After doing some online research, I created a simple recipe. I borrowed a little of this and a little of that, and added some touches of my own. 

They were delicious, very fresh and delicate. The hardest part was being patient and careful when adding the filling to the flower. The blossoms are fragile, so handle with care and I’m sure they’ll turn out terrific for you too!


Squash blossoms (about 15-20 small to medium, most grocery stores carry squash blossoms in the produce section)

2 C Ricotta Cheese

2 Tbls Parmesan Cheese

2 Tbls Garlic

Herbs – whatever you have available from the garden – I used lemon thyme, basil, sage, anise 

1 C Panko

2 Eggs

Salt and Pepper to taste 

Optional Lemon to taste 

Optional Honey to taste 

4 Tbls Extra Light Olive Oil


Gently wash and remove stamens from blossoms. Some recipes call to remove the hard ends, some don’t. I kept them because it gives the fragile blossom some stability while handling. To remove the stamen, use scissors to snip it out. Let dry on a paper towel. 

In a small food processor, mix ricotta cheese with parmesan, garlic, herbs, salt and pepper until smooth.

Use a small teaspoon to fill the blossom with the ricotta mixture, approximately two teaspoons. Close the blossom by gently twisting closed.

Mix panko with herbs, a pinch of salt and pepper in a bowl. Set aside.

Mix two eggs in bowl. Set aside. 

On medium high, heat frying pan with 4 tablespoons of light olive oil. 

Dip the blossom into egg and then roll in panko crumbs and set into the hot pan, continue until finished, checking and turning the previous blossoms. They cook quickly so they should be ready to turn in a minute or two. 

Remove to a plate covered with paper towels. Then remove to a serving tray and sprinkle with edible flower petals, drizzle with honey, and a squeeze of lemon and salt and pepper.