-
-
My review
Fried Stuffed Squash Blossoms
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 156 calsOriginal recipe yields 12 servings (12 filled squash blossoms)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Chef's Note:
- Use shredded Gruyere, Cheddar, Manchego, or any other firm cheese in the filling.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 156 calories; 9.1 g fat; 13.3 g carbohydrates; 5 g protein; 31 mg cholesterol; 214 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1316 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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!
5/16/2017
DO NOT put blossoms in water... it destroys them!!! Wasted this treasure on this recipe.
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, ...
7/17/2015
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 app...
6/12/2017
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...