BLOSSOM POPPERS

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About: I try to push myself each day to be more resourceful, innovative, & creative. I am constantly inspired by some of the brilliant minds here on Instructables, & I hope that I can inspire others as well. I thin...

A family passion of ours is gardening. It was always something I enjoyed doing with my Mother, and now I love sharing some of the skills I've learned with my children. One important skill is knowing how to make the most out of what you sow, & since our garden has been in full bloom, I have an abundance of squash, zucchini, and pumpkins. I decided to share this unique gardening recipe that shows you how you can utilize even the blossoms from your plants, to make a tasty snack.

Step 1: Get Ready!

My mother use to bread & fry just the blossoms themselves, but I feel that the blossom themselves aren't quite "meaty" enough for me. I decided I would add my own twist this year & try stuffing a few, & this is what I came up with...

BLOSSOM POPPERS
8-10 large squash blossoms (any variety of squash, zucchini, or pumpkins)
1 container of garden vegetable cream cheese
3 Tbs of REAL bacon bits
1-2 large jalapeños finely chopped
1 egg
1/2 cup milk
1 cup flour
1 Tbs adobo all purpose seasoning

NOTE: you will also need a deep skillet & oil for frying in. (or a fry-daddy) 
OPTIONS: I was going for a jalapeño popper flavor, but the blossom itself serves as a perfect vessel for frying up any kind of stuffing/ filling. I think it would work wonderfully with chopped zucchini & squash with garlic too. (Just to get the idea ball rolling)

First you will need to go out & harvest some of your largest  blossoms that are in full bloom. (opened wide) Break them off close to the butt of the flower. Then take them in and give them a rinse in cold water inside & out. (to get rid of bugs/ dirt) Then gently remove the center pistol of the flower by pinching it off with your thumb & index finger. Now set them out to dry with the bottoms up & the petals kept open.

Step 2: Get Set!

Now let's set every thing out and get things "popping"

In a small bowl mix together the veggie cream cheese, bacon, and jalapeños. This will be your stuffing. I was going for something that would taste similar to jalapeño poppers, but keep in mind these blossoms are like natural growing wonton wrappers, so the possibilities are endless.

You will also need to set out your "wet coat" in one bowl (the milk & egg lightly beaten)

And of course your "dry coat" in another bowl (the flour & adobo seasoning)

Then get your oil heated to about 350*


- Stuff each blossom with about 1 Tbs full of the stuffing
- Close the blossom by folding over the petals and tucking in the remaining ends
- Set the stuffed blossoms with the bottom ends up & folded ends down to help keep them closed

Now the stage has been set for frying.






Step 3: GO!!!

Time for those lovely blooms to GO  into the fryer! Hooray for deep fat frying!
 
But first lets dress them up a bit. Dip each blossom in the following order: wet coat / dry coat / wet coat / dry coat

Then into the oil folded edge first (This allows the end to seal first and prevents the guts from spilling out) 

Then continue to turn & fry them until they are evenly cooked to a golden brown. 

NOW REAP WHAT YOU HAVE SOWED & ENJOY YOUR BOUNTIFUL HARVEST OF BLOSSOM POPPERS!!!

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    9 Discussions

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    wold630

    6 years ago on Introduction

    These are beautiful! Did your kids eat them? My boys are pretty adventurous eaters and love hot peppers but this might be a stretch for them!! If they don't eat them I know I would - they look delicious!!! Nice work! :)

    2 replies
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    mygibzonewold630

    Reply 6 years ago on Introduction

    Yes, my kids did eat them! My kids are also pretty adventurous when it comes to food. My son was a big fan, my daughter was less impressed. I only put 1 jalapeño in so they weren't too spicy because my kids don't really like super hot things. If you like things that are hotter I would dice up 2 jalapeños. You never know till you try though, right? :)

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    wold630mygibzone

    Reply 6 years ago on Introduction

    Ok, I am going to have to try it. Plus I have not one but two pesky squash plants that won't make any squash, only blossoms. So frustrating! I will just have to eat them!!! :)

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    I think they would be really great stuffed with chopped veggies or egg roll stuffing too. Perhaps even experiment with a sweet filling & a cinnamon breading. Just a few ideas to toss around. :)

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    bajablue

    6 years ago on Introduction

    I love this entire concept, Gib. They look (and sound) delicious, too!

    Are you just selecting the male blossoms?

    2 replies
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    mygibzonebajablue

    Reply 6 years ago on Introduction

    It turns out mine where all male. You can use the male or female blossoms though. If you don't want to decrease the amount of produce for the season then just use the male blossoms. I wasn't trying to be that selective because I have more then enough for my family, so I knew it wouldn't put much of a dent in our harvest.

    P.S. The females will have a small squash shape at the "butt" of the flower & the males have just a straight stem.

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    bajabluemygibzone

    Reply 6 years ago on Introduction

    Yep. ;-)

    I grew 1 pumpkin plant last year in Baja. I was fiercely protective of the females. lol... I even hand-pollinated them with a tiny paint brush since there aren't many (if any) bees on the coast.

    The boys got plucked. ;-)