Side Dish Vegetables Squash Zucchini Fried Stuffed Squash Blossoms 4.8 (22) 17 Reviews 13 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 18, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 20 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 1 hr Servings: 12 Yield: 12 filled squash blossoms Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Squash Blossoms and Filling: 12 fresh zucchini blossoms ¾ cup soft goat cheese at room temperature ¼ cup shredded Gruyère cheese 1 large egg yolk 1 pinch freshly ground black pepper, or to taste 1 pinch cayenne pepper 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 Directions Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving. Dotdash Meredith Food Studios Recipe Tip You can 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. I Made It Print 74 home cooks made it! Nutrition Facts (per serving) 448 Calories 42g Fat 13g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 10% 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.