Name: Fried Stuffed Squash Blossoms
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Ingredients: 12 fresh zucchini blossoms; 0.75 cup soft goat cheese at room temperature; 0.25 cup shredded Gruyere cheese; 1 large egg yolk; 1 pinch freshly ground black pepper, or to taste; 1 pinch cayenne pepper; 1 cup self-rising flour; 0.5 cup cornstarch; 0.25 cup ice-cold water, or as needed; 2 cups vegetable oil for frying, or as needed; 1 teaspoon all-purpose flour, or as needed

Cook Time: 10 minutes

Ingredients

12 fresh zucchini blossoms
cup soft goat cheese at room temperature
cup shredded Gruyre cheese
1 large egg yolk
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper
1 cup self-rising flour
cup cornstarch
cup ice-cold water, or as needed
2 cups vegetable oil for frying, or as needed
1 teaspoon all-purpose flour, or as needed

Directions

Step 1: Begin by gathering all your ingredients. Gently rinse the squash blossoms under cold water to remove any dirt or debris. Remove the stamens from inside the blossoms as they are bitter and inedible.

Step 2: Bring a pot of lightly salted water to a boil. While the water heats up, prepare a large bowl of ice-cold water. Once the water is boiling, drop the squash blossoms into it for about 30 to 45 seconds until they slightly wilt. Use a slotted spoon to lift them out and immediately transfer them to the ice water to stop the cooking process. After cooling, drain the blossoms on paper towels to remove excess water.

Step 3: In a mixing bowl, combine the goat cheese, Gruyre cheese, egg yolk, black pepper, and cayenne. Stir until the mixture is smooth. Once combined, transfer the filling to a 1-quart resealable plastic bag. Squeeze out the air and seal the bag. Cut off a small corner of the bag to create a piping tip.

Step 4: Gently insert the cut corner of the bag into the open end of each squash blossom. Pipe about 1 tablespoon of the cheese filling into the blossom, ensuring it fills the bottom completely. Once filled, fold the petals over the filling to cover it, and tuck any excess petals over the top to keep them in place. Repeat this process for all blossoms.

Step 5: Place the filled blossoms in the refrigerator for at least 30 minutes to allow the cheese to set and firm up.

Step 6: Meanwhile, prepare the batter. In a mixing bowl, combine the self-rising flour and cornstarch. Gradually add ice-cold water, whisking continuously until the batter reaches the consistency of pancake batter smooth and thick, but still pourable.

Step 7: In a cast-iron skillet, heat about 1 inch of vegetable oil to 350F (175C). To test if the oil is ready, drop a small bit of batter into the oil. If it sizzles immediately, the oil is hot enough for frying.

Step 8: Dust the chilled, stuffed squash blossoms lightly with all-purpose flour on all sides, shaking off any excess. Dip each blossom into the prepared batter, allowing the excess batter to drip off.

Step 9: Carefully place the battered blossoms into the hot oil, frying about six at a time. Fry for about 1 minute on the first side, then flip and cook for an additional 30 seconds to 1 minute on the remaining sides, until they are a pale golden brown.

Step 10: Once cooked, transfer the fried blossoms to a plate lined with paper towels to absorb excess oil. Repeat the frying process for the remaining blossoms.

Step 11: Allow the fried blossoms to cool slightly before serving. Enjoy!

Recipe Tip

You can use shredded Gruyre, Cheddar, Manchego, or any other firm cheese in place of Gruyre for the filling.

Nutrition Facts (per serving)

Calories	448
Total Fat	42g (54% DV)
Saturated Fat	8g (42% DV)
Cholesterol	31mg (10% DV)
Sodium	214mg (9% DV)
Total Carbohydrate	13g (5% DV)
Dietary Fiber	0g (1% DV)
Protein	5g (10% DV)
Calcium	103mg (8% DV)
Iron	1mg (4% DV)
Potassium	41mg (1% DV)

Fried Stuffed Squash Blossoms Recipe

Comments

chefjenna

10/06/2025 01:52:54 PM

Remove the piston inside the blossom (just pinch it out) before stuffing. They are very bitter.

Ashley

07/03/2017 11:35:47 PM

Simplified the recipe a bit. Didn't blanch the blossoms just rinsed them gently in cool water. Instead of making a filling I just sliced some chevre and added a coin to each blossom. I didn't remove the center and it did not taste bitter. I prepared a beer batter with 1 cup fine harina flour, 1 egg, onion powder, black pepper and 1 can of beer. Will definitely make again, maybe with cream cheese and chevre. Served over fresh pasta and marinera sauce.

Aminovas

07/05/2014 05:55:46 PM

As I was making this I was convinced it wouldn't work out, but in the end it they turned out beautifully. I substituted a hard mozarella for the gruyere, and did a simple coating of egg followed by cornstarch instead of the batter (to make it gluten-free). I also added a clove of mashed garlic to the cheese mixture. I served them with avocados and green chile salsa. They were absolutely delicious. I will definitely make these any time I have squash blossoms. It isn't a hard recipe, it just seems hard the first time, and it is very much worth it.

Aida E

09/25/2016 12:44:44 AM

This recipe replaced my husband's family long time recipe for zucchini blossoms. Although we have not stuffed them yet, the battered blossoms fry deliciously crisp. I don't normally have self rising flour so I made it with all purpose flour, baking powder and salt. Perhaps that is why it took about 3/4 cup of water to get the batter the right consistency.

SilverFarro7803

11/15/2023 12:44:38 AM

Awesome recipe! Even added crab to some yum!

Lisa Rivera

08/24/2019 03:25:18 AM

Totally exceeded my expectations.

Ron

08/16/2019 07:04:25 PM

There were amazing. I followed the recipe exactly , next time I will just dunk them into boiling water - 30 seconds was way too long. Aside from that they were perfect and it was pretty easy

simpsoncita

07/12/2016 01:03:05 AM

These were awesome! The goat cheese/Gruyere combo was tasty without overpowering the squash blossoms. I had to add more water than specified to get the batter the right consistency for dipping, but if you eyeball it you should be fine. The final product was almost like tempura in texture/richness. It was great. I might try replacing the batter with a lighter flour dusting another time just for comparison. I dipped the final product in tomato sauce as I saw suggested on another site, and it was a great counterpoint to the richness. Great recipe.

Sandy Bauder

06/12/2017 04:10:58 PM

I used spaghetti squash blossoms. They are not as large as some of the other varieties, but worked fine for appetizers. I also used goat cheese and Manchego cheese for the filling. Would make it again, but will wait for them to cool a bit before biting into one. As a result of my impatience to try one, I'm currently sporting an unsightly blister on my lower lip.

Alli Shircliff

06/29/2016 05:17:04 PM

These were sooo good! I used Mexican crema instead of Gruyere... Delicious!

Patricia

07/22/2021 12:17:01 AM

I enjoyed the experience of trying this recipe, however, it's way too much trouble for me.

BRG

08/05/2020 01:44:25 PM

The squash blossoms were difficult to work with, but they came out great so it was worth it!

HMAC361

08/11/2019 07:18:17 PM

These are great!! I needed more water than advised to make the batter into pancake consistency, but that’s no biggie. One time I made them with feta in place of the goat cheese, because that’s what I had on hand at the time, and that’s tasty, too.

Michelle

04/11/2017 07:25:40 PM

I bought the squash blossoms at an outdoor market from Italians. I was nervous because I didn't know when I would have time to do them when they were fresh. It turned out that I made them that day. I had all the ingredients and the knowledge and they were superb. I always wanted to try them. Thanks Chef John. I have your cookbook and I am a big fan.

cucina cas

05/03/2016 12:48:46 AM

I baked mine instead of frying and they are just as tasty!

Aja

07/18/2015 12:11:25 AM

It was my first time working with squash blossoms and boy did I love this! I had stuffed squash blossoms once at a restaurant and I was determined to recreate it at home. It was the perfect appetizer to serve before the meal! Crispy outer coating and creamy on the inside from the goat cheese mixture. I also chopped up some leftover Italian parsley and added it to mixture for a little extra flavor. Fantastic recipe!