There’s this great little blog floating around the web called Thyme. It’s written by Sarah, a wonderful writer, cook and photographer who grew up in southern Louisiana watching her grandmother’s maid prepare all sorts of Cajun cuisine.
Her Pan Fried Squash Blossoms with Herbed Goat Cheese are wonderful summer treats. Squash blossoms are easy to find at most farmers markets and are now growing even more popular at some conventional grocery stores. But if you have your own garden at home and happen to grow squash or zucchini, then you know just how abundant those beautiful yellow flowers actually are.
I grew up eating squash blossoms stuffed with rice, which my Yiayia made in the same style as her stuffed grape leaves. They’re silky and tender, so stuffing them with something as rich and creamy as fresh goat cheese and then lightly crisping them in a pan can only make them better.
Take the time to check out Thyme (see what I did there?) and whip up a batch of these squash blossoms for a wonderful snack or dinner this weekend.
Pan Fried Squash Blossoms with Herbed Goat Cheese
Squash blossoms, assembled and ready for the pan
Pan fried squash blossoms with tangy goat cheese pair perfectly with roasted lamb or beef.