Squash blossom

Zucchini flowers
Alternative names	Courgette flowers
Type	Edible flowers
Media: Squash blossom

Squash blossoms (called courgette flowers in Great Britain^[1]) are the edible flowers of Cucurbita species, particularly Cucurbita pepo, the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash.

Availability[edit]

Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets.^[2] Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination)^[3] allows the plant to also produce some fruit (squash).^[2][3]

Culinary uses[edit]

Squash blossoms may be stuffed,^[2][4] battered and fried,^[2][4] or made into soup.^[2][5] The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.^[6]

Stuffed blossoms[edit]

The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is called Kolokythoanthoi in Greek and Kabak çiçeği dolması [tr] in Turkish language and such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire.^{[citation needed]}. The stuffing frequently includes a soft cheese, such as ricotta.^[4][7][8]

In Turkey, squash blossoms are usually stuffed with rice. There are two variants of the dish; the variant that contains minced meat in its stuffing is usually served hot, meanwhile the meatless zeytinyağlı kabak çiçeği dolması (English: stuffed squash blossoms with olive oil) ) is served cold and consumed frequently as a meze with rakı. The dish is especially popular in the Aegean Region of Turkey^[9] and associated with the Cretan Turks that migrated to Turkey due to the population exchange between Greece and Turkey.^[10]

Both Turkish and Greek Cypriots cook stuffed blossoms in a similar fashion. Cypriot Greek name for the dish is kupepia me anthus.^[11]

Other[edit]

In the Campania, Calabria, Latium and Sicily regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters.^{[citation needed]}

Its use is extensive in Mexican cuisine, especially in Central Mexico, where it is used for soups and as a filling for quesadillas.^{[citation needed]}

Gallery[edit]

• 
  Kolokythoanthoi are often served with a dollop of yogurt on the side
• 
  Kolokythoanthoi prepared for cooking
• 
  Frittelle di fiori di zucca (pumpkin flower fritters) also in Catalan flors de carbassera or badocs
• 
  Kabak çiçeği dolması with meat
• 
  Hobak-kkot-jeon (pan-fried stuffed Cucurbita moschata flowers)

See also[edit]

• List of stuffed dishes

References[edit]