Recipe by 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."
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fresh zucchini blossoms
soft goat cheese at room temperature
shredded Gruyere cheese
freshly ground black pepper, or to taste
ice-cold water, or as needed
vegetable oil for frying
all-purpose flour, or as needed
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Stuffed Squash Blossoms
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 82
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