And here they

@uhadmeatkitchen

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SoundTikTok sound · Jazz & Whisky

Promoted product

Squash flowers

Why it worked

The video taps into a nostalgic and seasonal food item (squash blossoms) with a clear, step-by-step demonstration. The creator's energetic presentation and the use of a familiar ingredient (Bisquick) make the recipe approachable and appealing, while the final product looks delicious and "summer-like."

Summary

The creator demonstrates how to prepare and fry squash blossoms. She begins by cleaning the blossoms, then makes a batter using Bisquick, eggs, milk, seasonings, Pecorino Romano cheese, and parsley. Finally, she fries the battered blossoms in canola oil until golden brown and serves them with a sprinkle of salt.

Structure

1Introduction and showing the squash flowers
2Cleaning the squash flowers
3Preparing the batter with Bisquick, eggs, milk, cheese, and parsley
4Frying the squash flowers in canola oil
5Finishing and tasting the fried squash flowers

Product placement

Bisquick: This is a pancake and baking mix that the creator uses to make the batter for the squash flowers. It acts, as it is an ingredient in the recipe. Removing it would change the recipe. Canola oil: This is a cooking oil used for frying the squash flowers. It acts, as it is used in the cooking process. Removing it would mean the squash flowers could not be fried. San Marzano tomato sauce: This is a type of tomato sauce that the creator mentions as a dipping sauce. It appears, but is not used in the preparation of the squash flowers. Removing it would not change the preparation of the squash flowers.

Original caption

🌼 SUMMER’S GOLD — MAMA MARY’S SQUASH FLOWERS 🌼 There are certain foods that instantly taste like summer, and for me, it’s Mama Mary’s squash flowers. 💛 Golden, crispy, delicate and absolutely delicious, these are an Italian-American classic that bring me right back to the summers of my childhood. This is more than a recipe—it’s a memory, a tradition, and a little taste of Mama Mary’s kitchen that I’m so proud to keep alive. 🇮🇹❤️ If you’ve never had squash flowers prepared this way, you’re missing one of summer’s greatest treats! For the full written recipe, visit my website — link in bio! #uhadmeatkitchen #alexiafoodees #recipes #reels #cookingvideos

More from @uhadmeatkitchen

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Transcript

And here they are Alexia, the squash, the squash flowers. Now that's Italian! Today we're making squash flowers. Look, look how beautiful those look. I went to my local farm, Al's Greenhouse, these. Today I'm gonna teach you. Summer's gold, baby! So the first step, I'm gonna teach you how to clean. This is what you're gonna. We're gonna take off the pinchy, the pinchy pieces just like this. And then we're going to open them up and take out. Now we're going to wash them. Them dry. Next, them dry. You can stuff flowers, flowers with anything you choose—ricotta, Parma prosciutto, mascarpone—but my family actually loves them plain, in the batter, fried up, and then they love to dip it in some nice San Marzano tomato sauce today, so let's get to the batter. My always always used Bisquick in her batter, so that's going to start with today. There goes the Bisquick. Next, I'm going to crack in some. I'm adding in some milk. Now I'm going to season to taste with some cracked black pepper, some garlic salt, and some garlic powder. Now I'm going to give it a good mix. You want this to be the consistency of like a pancake batter. So this is the consistency you're you're looking for. And now, and now we're adding in Pecorino Romano cheese, like the Blizzard of 2026. Now, for that ultimate freshness, freshness that pops, fresh chopped, fresh chopped parsley. Fresh chopped parsley. Yes. I like, I like to fry my squash, squash flowers in canola, in canola oil. I feel it gives the the ultimate crispness. So now, so now we add some canola, some canola oil right into our pan. Once the oil, we're squash, squash flowers into the batter and slowly lay them, them into the hot oil. When they're nice and brown, you're going to them just just like this. Okay, okay, when they're nice, puffy and golden brown, they are ready. And we're gonna add them to some paper, some paper towel to absorb the excess oil. So when they come out, to hit them with a little salt right away. Ooh, Ooh, I'm digging in! This screams summer. Alexia Foodies, you've got to make these.