Stuffed Summer Squash Blossoms recipe

Squashes have lovely, bright edible flowers that can be stuffed, batter-fried or sauteed. Here’s a recipe for fried stuffed squash blossoms.

  • 12 zucchini blossoms, about 4″ each in size
  • 10 oz. room temperature goat cheese (MUST be room temp)
  • 3/4 lb. mushrooms, diced, sauteed lightly and allowed to cool
  • 3 Tbs. fresh chopped parsley and basil, or a mix of the two
  • 2 eggs
  • 1/2 cup flour
  • Vegetable oil for frying
  • Black pepper in a grinder
  • Salt
  • Lemon wedges

Carefully remove stems and stamens from squash blossoms. Gently wash blossoms and let dry on paper towels for a few minutes. Take care to avoid splitting open the flowers.

While flowers are drying, combine goat cheese, parsley/basil and mushrooms. Using a pastry bag with a medium tip, stuff each blossom with this mixture and carefully twist petal ends or fold over on themselves to retain stuffing. Once all flowers are filled, place them in the refrigerator for 30 minutes.

Beat eggs and reserve in shallow bowl. Place flour with lots of fresh ground black pepper in a second shallow bowl. Heat vegetable oil 2-3″ deep in a heavy skillet or wok until hot.

Take each squash blossom and dredge in flour, then dip lightly into the eggs, turning to coat well. Dredge again thoroughly in flour, carefully shaking off any excess. You may need slightly more or less flour or eggs.

Fry blossoms for 3 to 5 minutes or until crisp, turning often. Place on paper towels to drain and sprinkle with salt. Serve, garnished with lemon wedges, while still hot.

Allow the frying oil to cool, then strain and reserve for another use. It will keep, chilled, for up to two weeks or so.