Cacio e Pepe Fried Squash Blossoms
You know what’s better than fried squash blossoms?
Fried squash blossoms…with cheese aka cacio e pepe fried squash blossoms aka pure golden, crispy, cheesy goodness!
Now, I know they may sound fancy, but they are really quite simple. After all, Cacio e Pepe isn’t complicated to make nor are fried squash blossoms. I simply zhuzhed up my basic batter recipewith some (Ok, a lot!) of parmesan cheese, fresh ground black pepper (the more the better) and garlic powder (What can I say? I’m Italian. I’ve gotta add garlic to everything!). A note on the garlic powder- normally I’m all about the fresh garlic, but for this recipe, I prefer the dried garlic powder as it works to enhance the overall flavor without overpowering the two key players (aka parm and pepper). Additionally, the powder is much easier to incorporate evenly into the batter which results in a more even flavor in the finished blossoms.
Last but not least, I add my secret ingredient, corn meal, that helps to make the blossoms extra crispy. Because, I mean, who doesn’t love that?!
Everything gets topped off with more parm (Because..yolo?!) and some fresh basil, and that’s it! One of the easiest and most delicious ways to enjoy a summer specialty!
I have to admit, I’m normally a stuffed or nothing squash blossom kinda gal, but these have quickly taken top place and I my never be going near another squash blossom with ricotta cheese ever again. A bold statement, I know, but if you make these, I think you might just understand why…
Keep scrolling to see the full recipe and watch my video for more insights, info, tips and detailed instructions on how to make cacio e pepe fried squash blossoms!
INGREDIENTS
12-14 large fresh squash blossoms
1/2 cup all-purpose or gluten-free flour
1/4 cup cornmeal
4 teaspoons baking powder
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely grated parmesan cheese + more for serving
1 cup seltzer water
Avocado oil, for frying
Fresh basil, for garnishing
DIRECTIONS
Prep the blossoms by trimming stems, removing the stamens and any leaves. Set aside.
To a large bowl add the flour, cornmeal, baking powder, garlic powder, salt, pepper and parmesan cheese. Stir to combine. Add the seltzer water and mix just until incorporated. If the batter is too thick, you can add a touch more seltzer water. You want the batter to be thick enough to really envelope the blossoms but not so thick that it breaks their delicate petals.
Meanwhile, to a large skillet, add about 1 1/2-2” of avocado oil. Heat over medium
Gently dredge a blossom in the batter, making sure it’s well coated, before placing it in the hot oil. Repeat with more blossoms, being sure not to crowd the pan (I like to usually only fry 3-4 at a time, depending on how big they are). Cook for about 2 minutes a side, or until they start to bubble and turn crispy around the edges. Gently flip using tongs and cook about 2 more minutes, until golden brown, then transfer to a paper towel lined plate to drain. Repeat the process until all blossoms are cooked.
Plate blossoms and top with more grated parmesan cheese and fresh basil. Enjoy immediately!
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