If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.
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. Read More
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. Read More
Delicious! Don't be afraid to try this recipe! If you are growing zucchini or yellow squash this spring you must try these. Thanks Chef John! Read More
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. Read More
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! Read More
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. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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.
