Squash Blossoms – The Food of the Gods



The days are hot, the sun shines in the sky long into the evening and the squash are throwing forth big bright beautiful blooms.  Yes it’s that enchanted time for squash blossoms.  A tiny window of wonder when the delicate flowers of your zucchinis or yellow crooks can be harvest with loving care in the cool morning air and stuffed with light fluffy cheese before being dipped in bubbling barely-there-batter and devoured in the blink of an eye.

I remember so vividly the first time I had this elusive delicacy.    Working at the Utah Shakespeare Festival in stunning Cedar City the cast and crew cultivated a garden.  Everyone pitched in, working together to water and weed as well as wine and dine on the fruits of our labors.  John Pryble, not only one of the best actors I have had the pleasure of sharing the stage with but a local farmer of Ashland Oregon, brought out a plate of what I could only describe as heaven, a plate of Squash Blossoms.

Living in a tiny studio in Manhattan didn’t allow me the luxury of having my own garden so the years passed with nary a cheese stuffed bloom.  The memories, however, remained as vivid, as ever.    Then one summer evening, my husband Matt and I treated ourselves to dinner and there on the menu they were; Squash Blossoms.   Before the waiter had time to ask us if we wanted flat or sparkling water I had fervently requested the appetizer.  It arrived in all its splendor and even though we ate with care, savoring every tiny bite it was gone all too quickly.  We ate the rest of our meal and when the waitress asked if we would like dessert I responded with all seriousness, “Yes, I’ll have the Squash Blossoms.”


So imagine my elation when last week Matt brought home a bag full of squash flowers from a co-worker; he had harvested them but didn’t know how to prepare them.  Asking around the office he heard of Marcella Rose’s Blog and hit up my husband with a deal.  “A trade” he said,  “the flowers for a blog on how to prepare them.”  I like to think my husband answered him with a resounding slam of his hand on his desk paired with a loud, “BOOM! Done!!”  As this is how I would have responded to this Angel of a man.

Here is how to make heaven on a plate, but readers beware, these lighter than air treats will haunt you all year long.  You have been warned.

Squash Blossoms


  • 12- 15 Squash Blossoms
  • 1 cup whole milk ricotta
  • ½ cup good Parmesan
  • Salt and pepper to taste
  • A heaping ½ cup of cake flower
  • ¾ cup cold seltzer or sparkling water
  • 3 cups of coconut oil
  • 1 cup homemade tomato sauce- if desired


  • Mix together the parmesan, ricotta, salt and pepper
  • Very gently open the blooms and fill with ricotta mixture
  • Twist the tips of the blossoms back around each other to seal
  • Whisk the cake flower and seltzer water together until smooth
  • Heat  1/2 inch coconut oil to 375°F in a heavy 10-inch skillet
  • Dip the blossoms in batter to thinly coat, pulling the bloom along the edge of the batter bowl to remove excess
  • Place each blossom in the coconut oil to fry, turning once, until golden, 1 to 2 minutes total
  • Transfer with tongs to paper towels to drain

Always return oil to 375°F between batches

  • Serve immediately
  • Dream all year about them







Happy Blooming!


Marcella-bioMarcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.


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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.


  1. These look fantastic Marcella and easy to adapt! I might have to try making these with some goat milk ricotta, percorino romano, and gluten free flour.

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