From April through October, Bludorn offers a seasonal appetizer that draws in rave reviews: Squash Blossom. Executive chef and partner Aaron Bludorn calls the dish "light and overall fun," and it's easy to see why.
The blossoms are filled with ricotta and served with zucchini pesto and pepper jam. The flavor pairing is inspired by cream cheese and pepper jelly on crackers, a simple snack many know from popular party fare. They're breaded with Parmesan breadcrumbs, a nod to eggplant Parmesan, adding a bit of crunch to each bite.
The Squash Blossoms are a seasonal favorite on the dinner menu, reflecting Bludorn's approach to blending familiar flavors with refined techniques. For those dining at Bludorn this summer, it is an appetizer worth ordering while it lasts. bludornrestaurant.com
The Squash Blossoms
The dish begins with zucchini squash blossoms. "They are breaded with flour, eggs, and Parmesan breadcrumbs," Bludorn explains. "Then lightly fried until crispy."
The Filling
Inside, the blossoms are stuffed with a simple mixture. "They are filled with cream cheese, ricotta cheese, and feta cheese mixed with basil puree," says the chef. "All items are mixed in a bowl. It's really simple."
The Toppings
A blend of sweet, spicy, and fresh elements is added to finish the dish. "We add pepper jam and a shaved fennel and herb salad to the top," Bludorn notes. "The pepper jam gives some sweet heat, and the herb and fennel salad gives the dish some fresh herbaceousness."
The Sauce
Everything rests on a bright green base. "We make a basil-zucchini pesto to give the dish a creamy, herbaceous flavor that goes with every bite," the chef says.