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Fried Spicy Squash Blossoms



  • gently washed and dried fresh squash blossoms
  • 1 egg, beaten
  • 6 tablespoons seasoned fine bread crumbs
  • 1/8 teaspoon chili powder or cayenne pepper
  • parsley, cilantro and/or sweet red pepper, fine chop
  • oil for frying


  1. Press each blossom flat and extend the petals to reveal the flower.
  2. Mix the breadcrumbs and spices.
  3. Dip each flattened blossom into the egg, then into the breadcrumbs.
  4. Add enough oil to a heavy skillet to cover the bottom. Heat to medium heat and fry 6 flowers at a time until crisp and golden, turning once.
  5. Remove and drain on paper towel.
  6. Garnish with chopped parsley, cilantro and/or red pepper.

Hudson Valley Restaurant Week is back this April 8-21!