9 Squash Blossom Dishes to Try in Philly Right Now

By Danya Henninger  |  June 6, 2014
Credit: Danya Henninger

Delicate but flavorful, squash blossoms are one of the best gems of spring farmer’s markets. Thanks to the extra-cold winter, these were late to bloom this year in our area, and they’re just hitting menus now. Enjoy them scattered over pasta or fried to an ethereal crisp at these nine Philly restaurants.

  • Zucchini Fluke at Society Hill Society

    Chef Yun Fuentes turns zucchini slices into faux fish scales over the olive-oil-poached fluke at this Headhouse Square dining room, which comes with a side of crab and corn-stuffed squash blossom. Right now the dish is part of the $60 tasting menu, but also expect it to show up as a standalone soon (267-273-1434).

  • Tempura Squash Blossoms at Red Owl Tavern

    At this Hotel Monaco New American on Independence Mall, chef Jorge Chicas fills the flowers with herbed goat cheese, coats them in tempura batter and serves them deep-fried with fresh mozzarella, smoked tomatoes and pesto ($12; 215-923-2267).

  • Credit: Danya Henninger

    Hand-Torn Pasta at Talula’s Garden

    Proprietor Aimee Olexy is a huge squash blossom fan, and at her Washington Square restaurant, chef Jeremy McMillan sprinkles them over thick ribbons of hand-torn pasta with Lancaster squash, whipped housemade ricotta and shaved summer truffles ($16; 215-592-7787).

  • Credit: Danya Henninger

    Stuffed Squash Blossoms at Talula’s Daily

    Olexy’s next door cafe turns into an intimate supper club each evening, where McMillan does blossoms as part of the $55 monthly prix-fixe menu. Stuffed with zucchini-studded cheese and pan-fried, they’re served with bright romesco and marinated eggplant (215-592-6555).

  • Enchilada con Calabaza at La Calaca Feliz

    In Mexico, squash blossoms are called calabaza, and at this Fairmount cantina, chef de cuisine Mike Brenfleck serves blossoms enchiladas with summer squash, queso fresco and chile verde ($13; 215-787-9930).

  • Squash Blossom Quesadilla at Lolita

    The Sunday-Thursday late-night menu at Marcie Turney’s revamped Midtown Village Mexican currently offers this quesadilla stuffed with huitlacoche duxelle, grilled zucchini, squash blossoms, charred corn, goat cheese,Oaxaca cheese and salsa aguacate ($10; 215-546-7100).

  • Credit: Steve Legato

    Lobster Stuffed Squash Blossoms at Nectar

    Out in Berwyn, chef Patrick Feury stuffs the flowers with lobster and scallop, fries them and serves them atop poached lobster and seared scallops with leek fondue in lemongrass bisque ($35; 610-725-9000).

  • Squash Blossom Tacos at JJ Bootleggers

    Chef Bruce Santino gives squash blossoms a Tex-Mex twist at this moonshine bar in Old City by turning them into inside-out tacos. The flowers are stuffed with braised beef, pepper jack, charred peppers and onions, then flash-fried and served with mole sauce and cilantro oil ($13; 215-923-3300).

  • Squash Blossoms With Ramps at Russet

    Though he is out of blossoms for this week, chef Andrew Wood assures us this dish will be back on his Spruce Street menu by Wednesday, June 11. His local zucchini flowers are stuffed with Wyebrook Farm chicken livers, battered and sautéed, then served with pickled ramps and grilled house-baked flatbread ($10; 215-546-1521).