Fried Stuffed Squash Blossoms


Turn those beautiful squash blossoms in your garden into a delicious appetizer with this recipe for fried, stuffed squash blossoms. They're filled with a tangy goat cheese filling and coated in a simple, light batter that fries up golden brown and perfectly crisp.

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
1 hrs 10 mins
12 filled squash blossoms


Squash Blossoms and Filling:

  • 12 fresh zucchini blossoms

  • ¾ cup soft goat cheese at room temperature

  • ¼ 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

  • ½ cup cornstarch

  • ¼ cup ice-cold water, or as needed

  • 2 cups vegetable oil for frying, or as needed

  • 1 teaspoon all-purpose flour, or as needed


  1. Prepare the squash blossoms: 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; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.

  2. Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.

  3. Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.

  4. Meanwhile, make the batter: Combine 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.

  5. Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.

  6. Remove squash blossoms from the 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.

  7. Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

Chef's Note:

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

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

448 Calories
42g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 448
% Daily Value *
Total Fat 42g 54%
Saturated Fat 8g 42%
Cholesterol 31mg 10%
Sodium 214mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Protein 5g
Calcium 103mg 8%
Iron 1mg 4%
Potassium 41mg 1%

* 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.

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