Whether they’re sautéed, deep-fried, eaten raw or added to a dish for a special touch, it’s safe to say squash blossoms can be used in a variety of ways! Just keep in mind that once they’re clipped, these delightful summer delicacies are highly perishable, so they must be used almost immediately or they’ll go bad.
Chef Hugo Ortega’s award-winning restaurant, Hugo’s, incorporates the flavorful blossoms flawlessly into its cuisine. Each year Chef Ortega rolls out a Seasonal Squash Blossom Menu; this year’s menu features dishes that will have your mouth watering and curious for more… 😉
Dishes like Tostadas de Camarones con Flor de Calabaza [above], shrimp tostadas with zucchini, refritos, squash blossom or this Coctel de Flor de Calabaza – the perfect summer dish made with corn, squash blossoms, tomato, calabacitas, avocado, cucumber and lime, served with totopos:
If you can’t make it out to Hugo’s to savor the squash blossoms, you can always experiment with the following recipes at home!
with Herbs & Cheese