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Use squash, pumpkin or zucchini flowers for this favorite recipe that is popular in Italy as well as Mexico. If you are lucky enough to have a garden and plant any type of squash, you will know how prolific they are. Nipping off the blossoms will help tame the harvest and help the remainders that grow into fruit.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 12 squash (pumpkin or zucchini) blossoms
  • 1 egg, beaten
  • 5 Tablespoons fine breadcrumbs
  • 4 Tablespoons vegetable oil
  • Parsley for garnish, optional


Clean the pumpkin or zucchini squash blossoms, removing the stems, if desired, and the small green spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the flower shape is visible.

Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paper towels.

Serve, garnished with chopped parsley, if desired.

Yield: 6 servings

Recipe Source: The Mexican Gourmet by Maria Dolores Torres Yzabal, et al (Thunder Bay Press)
Reprinted with permission.

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