Fried Stuffed Squash Blossoms

Fried Stuffed Squash Blossoms

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Chef John 25725

"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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Ingredients

1 h 15 m servings 156 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Reviews

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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...

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 app...

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