{{Infobox food | name = Squash blossom | image = Zucchini flowers - stierch.jpg | image_size = | image_alt = | caption = Zucchini flowers | alternate_name = Courgette flowers | type = Edible flowers | course = | country = | region = | national_cuisine = | creator = <!-- or | creators = --> | year = | mintime = | maxtime = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | cookbook = | commons = | other = | no_recipes= false }} {{Use dmy dates|date=October 2019}} {{Short description|Edible flowers of Cucurbita species}}
'''Squash blossoms''' (called '''courgette flowers''' in Great Britain<ref name = BBCGF>{{cite web | url = https://www.bbcgoodfood.com/glossary/courgette-flower| title = BBC Good Food - Glossary: C: Courgette flower | publisher = BBC | access-date = 3 July 2018}}</ref>) 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== Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets.<ref name=SC>{{cite web | url = http://www.seasonalchef.com/recipes/squash-blossom-recipes/ | work = The Seasonal Chef | title = What to Do with Squash Blossoms | first = Mark | last = Thompson | date = 2015}}</ref> Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination)<ref name=FP>{{cite book|last1=Pennington|first1=Amy|title=Fresh Pantry: Eat Seasonally, Cook Smart & Learn to Love Your Vegetables|year=2014| publisher = Mountaineers Books |url=https://books.google.com/books?id=GEAUCgAAQBAJ&q=squash+blossoms|chapter=July - Summer Squash|isbn=9781594858185}}</ref> allows the plant to also produce some fruit (squash).{{r|SC}}{{r|FP}}
==Culinary uses== Squash blossoms may be stuffed,{{r|SC}}{{r|HP1}} battered and fried,{{r|SC}}{{r|HP1}} or made into soup.{{r|SC}}<ref name=":0">{{cite book|last1=Bayless|first1=Rick | first2 = Deann | last2 = Groen Bayless | first3 = JeanMarie | last3 = Brownson |title=Rick Bayless's Mexican Kitchen|year=1996|page=138|url=https://books.google.com/books?id=JMxLEsZYF2sC&q=squash+blossoms | publisher = Simon and Schuster|isbn=9780684800066 }}</ref> The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.<ref>{{cite news|last1=Clark|first1=Melissa|title=Zucchini's Flower Power|url=https://www.nytimes.com/2012/07/11/dining/enjoying-zucchini-blossoms-without-cooking-a-good-appetite.html|access-date=13 October 2015|work=The New York Times|date=6 July 2012}}</ref>
=== Stuffed blossoms === thumb|Stuffed squash blossoms {{See also|Dolma}} The squash blossoms are frequently stuffed and cooked in some Southeast European and Middle Eastern cuisines. The dish is called ''Kolokythoanthoi'' (Κολοκυθόανθοι) in Greek and ''Kabak çiçeği dolması'' in Turkish. The stuffing frequently includes a soft cheese, such as ricotta, which is reminiscent of the Ancient Greek dish ''thrion''.<ref name="HP1">{{cite news|last1=Spiegel|first1=Allison|title=Squash Blossoms Prove Some Flowers Are Meant For Eating|url=http://www.huffingtonpost.com/2014/07/14/squash-blossom-recipes_n_1679981.html|access-date=13 October 2015|work=The Huffington Post}}</ref><ref>{{cite web | url = http://www.epicurious.com/recipes/food/views/squash-blossoms-stuffed-with-ricotta-354966 | work = Epicurious | publisher = Condé Nast | title = Squash Blossoms Stuffed with Ricotta | first = Andrea | last = Albin | date = September 2009}}</ref><ref>{{cite book|last1=Stone|first1=Martha|title=The Flower Recipe Book: Cooking with Flowers|date=2014|page=9|url=https://books.google.com/books?id=VCBsBAAAQBAJ&q=squash+blossoms}}</ref><ref name=":0" />
In Turkey and Greece, squash blossoms are also stuffed with rice, meat and spices. There are two variants of the dish; the variant that contains minced meat in its stuffing is usually served hot, meanwhile the meatless version (stuffed squash blossoms with olive oil, rice and spices) is served cold and consumed frequently as a meze with ouzo, or rakı. The dish is especially popular in the coastal regions of Greece and Turkey.<ref name=":1">{{Cite book |last1=Kesmez |first1=Melisa |url=https://books.google.com/books?id=tvBUDwAAQBAJ&q=Kabak+%C3%A7i%C3%A7e%C4%9Fi+dolmas%C4%B1&pg=PA43 |title=Rakı Cep Ansiklopedisi: Rakı Cep Ansiklopedisi |last2=Aydın |first2=Mehmet Said |date=September 2013 |publisher=Overteam Yayınları |isbn=978-605-5058-00-5 |language=tr}}</ref>
Both Turkish and Greek Cypriots cook stuffed blossoms in a similar fashion. Cypriot Greek name for the dish is ''kupepia me anthus'' ( αγόρασέ μου άνθος)''.''<ref>{{Citation|last=Ankut|first=Ziba|title=Kıbrıs Türk ve Rum Mutfağının Karşılaştırılması Üzerine Bir Çalışma|date=2007|url=http://docs.neu.edu.tr/library/6045529289.pdf|pages=57}}</ref>
=== Other === In most regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters.<ref>{{Cite web |date=2018-06-16 |title=I fiori di zucca nella cucina tradizionale |url=https://www.prodottitipiciitaliani.info/ricette/i-fiori-di-zucca-nella-cucina-tradizionale/ |access-date=2025-09-05 |website=Prodotti Tipici Italiani |language=it-IT}}</ref>
In Mexican cuisine, especially in Central Mexico, squash blossom (known as ''{{Interlanguage link|flor de calabaza|lt=|es|flor de calabaza|WD=}}'' in Spanish) is widely used, particularly in soups and as a filling for quesadillas. Traditionally, they are often paired with epazote (''Dysphania ambrosioides''), an herb that enhances their flavor. The use of squash blossoms in Mexican dishes dates back to pre-Hispanic indigenous culture.<ref>{{cite web |author1=Secretaría de Agricultura y Desarrollo Rural |title=Flor de calabaza, una belleza gastronómica |url=https://www.gob.mx/agricultura/es/articulos/flor-de-calabaza-una-belleza-gastronomica |publisher=Mexican Government |access-date=30 October 2024 |language=Spanish |date=25 September 2016}}</ref>
==Gallery== <gallery class="center" widths="220" heights="160"> File:Kolokythoanthoi gemistoi me giaourti.jpg|''Kolokythoanthoi'' are often served with a dollop of yogurt on the side File:Kolokythoanthoi - kolokythokorfades.jpg|''Kolokythoanthoi'' prepared for cooking File:Frittelle di fiori di zucca.JPG|''Frittelle di fiori di zucca'' (pumpkin flower fritters) also in Catalan ''flors de carbassera or badocs'' File:Etli kabak çiçeği dolması.jpg|''Kabak çiçeği dolması'' with meat Hobak-kkot-jeon 2.jpg|''Hobak-kkot-jeon'' (pan-fried stuffed ''Cucurbita moschata'' flowers) </gallery>
==See also== * List of stuffed dishes
==References== {{reflist}}
{{Cuisine of Greece}}{{Turkish cuisine}}{{Squashes and pumpkins}} Category:Azerbaijani cuisine Category:Bosnia and Herzegovina cuisine Category:Bulgarian cuisine Category:Italian cuisine Category:Greek cuisine Category:Turkish cuisine Category:Cretan cuisine Category:Stuffed vegetable dishes Category:Turkish dolmas and sarmas