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Saffron & Mascarpone Stuffed Squash Blossoms
Kindi Lantz September 05, 2019
Sweet and Savory Squash Blossoms with Saffron Infused Mascarpone
If you’ve never bestowed upon yourself the culinary gift of cooking with squash blossoms, there is never a better time than now. These gorgeous flowers don’t frequent the produce department at most brick & mortar grocery stores but, at this time of year, if you get to there before the masses, you can usually find an abundance of them at the farmer’s market!
Most applications for squash blossoms are savory despite the natural sweetness of the flower. The most common preparation is to stuff them in varied blendings of cheeses, lightly battering, and frying. For this post, I’ve taken this approach, but added an additional level of sweetness with another of my farmers market favorites, creamed honey, creating something that is a satisfying blend of both sweet and savory!
Of course, I also infused saffron into my stuffing because, why not? Its earthy flavor plays well with the other ingredients in the sweet and creamy filling and adds an element of pleasant surprise for the tastebuds.
Squash Blossoms Stuffed with Saffron Scented Mascarpone
- ¼ teaspoon saffron
- 2 teaspoons lemon juice
- ½ cup mascarpone
- 1 tablespoon creamed honey
- Approximately 2 dozen squash blossoms
- 1 egg
- ¼ cup almond flour
- Pinch salt
- Oil for frying
- Stir the saffron threads into the lemon juice and let sit for 30 minutes or more (overnight if you can remember).
- Gently remove the stamens from the center of your blossoms (optional).
- Mix the saffron/lemon combination together with the mascarpone and honey. *Note, if it seems thin, place the mixture in the freezer for about 10 minutes.
- Spoon the mixture into a piping bag and squeeze into each blossom.
- Twist the petal ends together to hold the filling in.
- Whisk the eggs in a bowl.
- Blend the flour and salt together on a plate or shallow bowl.
- Heat about ½ inch of oil over medium heat.
- One at a time, dip the blossoms in the egg mixture, dredge in the flour, and place in skillet to fry—about 2-3 minutes per side.
- When the blossoms have turned to a light golden, they are ready.
- Line a plate with paper towels and place them there to drain the oil.
Serve warm, as an appetizer, or atop some lightly-dressed greens, for an eye-catching side.
These are best hot, but not too hot. The mascarpone will be a bit liquidy right out of the frying pan so it’s best to give it two or three minutes before popping them into your mouth.
I harvested way too many squash blossoms and didn’t want them to go to waste (they don’t keep long), so I fully removed the stems and used them to brighten up a fresh salad with a light, white balsamic vinaigrette.
What are some other ways you can think of to use squash blossoms?
Saffron is such a pleasant flavor. Looking for more ways to include it in your cooking? Check out our collection of top-quality saffron for your recipes here.Share: