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.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 filled squash blossoms
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Batter:

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Note:

Use shredded Gruyere, Cheddar, Manchego, or any other firm cheese in the filling.

Nutrition Facts

156 calories; protein 5g 10% DV; carbohydrates 13.3g 4% DV; fat 9.1g 14% DV; cholesterol 30.7mg 10% DV; sodium 214.3mg 9% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/13/2016
Remove the piston inside the blossom (just pinch it out) before stuffing. They are very bitter. Read More
(12)

Most helpful critical review

Rating: 1 stars
05/16/2017
DO NOT put blossoms in water... it destroys them!!! Wasted this treasure on this recipe. Read More
(1)
24 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/12/2016
Remove the piston inside the blossom (just pinch it out) before stuffing. They are very bitter. Read More
(12)
Rating: 5 stars
07/05/2014
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 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
(11)
Rating: 5 stars
07/04/2017
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 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
(9)
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Rating: 5 stars
05/30/2014
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! Read More
(3)
Rating: 4 stars
05/03/2016
I baked mine instead of frying and they are just as tasty! Read More
(3)
Rating: 5 stars
07/12/2016
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, 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
(3)
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Rating: 5 stars
07/18/2015
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
(2)
Rating: 5 stars
09/25/2016
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 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
(2)
Rating: 1 stars
05/16/2017
DO NOT put blossoms in water... it destroys them!!! Wasted this treasure on this recipe. Read More
(1)
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