:max_bytes(150000):strip_icc()/3701256-e557dc6c9b2346b198b9b6a6c6fa9d9b.jpg)
These fried squash blossoms are filled with a tangy goat cheese mixture and coated in a simple, light batter that fries up golden brown and perfectly crisp. Turn those beautiful squash blossoms in your garden into a delicious appetizer with this recipe.
Ingredients
Batter
- 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
Squash Blossoms and Filling
- 12 fresh zucchini blossoms
- ¾ cup soft goat cheese at room temperature
- ¼ cup shredded Gruy?re cheese
- 1 large egg yolk
- 1 pinch freshly ground black pepper, or to taste
- 1 pinch cayenne pepper
Directions
Step 1
Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
Step 2
Make the filling: Mix goat cheese, Gruy?re, 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 Gruy?re, Cheddar, Manchego, or any other firm cheese in the filling.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 448 | |
| % Daily Value * | |
| Total Fat42g | 54% |
| Saturated Fat8g | 42% |
| Cholesterol31mg | 10% |
| Sodium214mg | 9% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber0g | 1% |
| Protein5g | |
| Calcium103mg | 8% |
| Iron1mg | 4% |
| Potassium41mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
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!
-
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.
-
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!
-
I baked mine instead of frying and they are just as tasty!
-
These were sooo good! I used Mexican crema instead of Gruyere… Delicious!
-
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.
-
Remove the piston inside the blossom (just pinch it out) before stuffing. They are very bitter.
-
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.
-
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 day. I had all the ingredients and the knowledge and they were superb. I always wanted to try them. Thanks Chef John. I have your cookbook and I am a big fan.
-
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 it again, but will wait for them to cool a bit before biting into one. As a result of my impatience to try one, I’m currently sporting an unsightly blister on my lower lip.
-
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 are great!! I needed more water than advised to make the batter into pancake consistency, but that?s no biggie. One time I made them with feta in place of the goat cheese, because that?s what I had on hand at the time, and that?s tasty, too.
-
There were amazing. I followed the recipe exactly , next time I will just dunk them into boiling water – 30 seconds was way too long. Aside from that they were perfect and it was pretty easy
-
These were absolutely delicious. I used cream cheese for the goat cheese and sharp cheddar/parmesan cheese mix for the gruyere and used squash blossoms that were in the garden. I had made another recipe on allrecipes that I thought were good a couple days ago, but this was way better. I will make these from now on. Thanks for the recipe!
-
The squash blossoms were difficult to work with, but they came out great so it was worth it!
-
I enjoyed the experience of trying this recipe, however, it’s way too much trouble for me.
:max_bytes(150000):strip_icc()/7969057_Smoked-Jalapeno-Poppers_Soup-Loving-Nicole_2x1-64d12a64501044ffa7d84b4f8264665d.jpg)
:max_bytes(150000):strip_icc()/7642277_WatermelonfetaSaladBitesNicole2x1-a780f38abca7428ba4a503dd0f7c3bbc.jpg)
:max_bytes(150000):strip_icc()/7563822_Grilled-Pattypan-Squash-withGarlic-Butter_Dotdash-Meredith-Video-Studios_2x1-f9e94969d82d4042a15c168596b405fc.jpg)
:max_bytes(150000):strip_icc()/7749988_Corn-Ribs_Chef-John_2x1-b17bf31c39cd479690d1ff07b10bbbd0.jpg)
:max_bytes(150000):strip_icc()/7569406_Garlic-Shrimp-Aguachile_Chef-John_2x1-8348f4ab6ded4a1192d2e5a82ade82e1.jpg)
Leave feedback about this