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My review
Fried Stuffed Squash Blossoms
64k
Chef John
"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."
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Ingredients
1 h 15 m servings 156Original recipe yields 12 servings (12 filled squash blossoms)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
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Footnotes
- Chef's Note:
- Use shredded Gruyere, Cheddar, Manchego, or any other firm cheese in the filling.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1317 Ratings
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Most helpful positive review
7/5/2014
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 followe...
Most helpful critical review
5/16/2017
DO NOT put blossoms in water... it destroys them!!! Wasted this treasure on this recipe.
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7/5/2014
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 followe...
7/12/2016
Remove the piston inside the blossom (just pinch it out) before stuffing. They are very bitter.
7/3/2017
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 re...
5/30/2014
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!
9/25/2016
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...
7/12/2016
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, ...
5/16/2017
DO NOT put blossoms in water... it destroys them!!! Wasted this treasure on this recipe.
4/11/2017
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...