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Fried Squash Blossoms Recipe

This Fried Squash Blossom recipe is a great way to bring the fresh tastes of early summer right onto your plate! The delicate flavor of the edible flowers contrasts wonderfully with the crispness of the tempura-like batter!

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8 servings
Course: Appetizer
Cuisine: American

Ingredients

  • 12 fresh zucchini blossoms stamens removed
  • 1 (4-ounce) package garlic & herb goat cheese
  • ¼ cup freshly grated gruyere cheese
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup ice cold water or more as needed
  • 2 cups vegetable oil for frying

Instructions

    Cup of Yum
  1. Carefully rinse and dry the squash blossoms, if needed, to remove any dirt. Remove the stamens and discard.
  2. In a medium bowl, stir together the goat cheese, gruyere cheese, and egg yolk. Transfer to a piping bag, pastry bag, or large Ziploc bag with the tip cut off of one corner.
  3. Pipe about 1 tablespoon of the goat cheese filling into each zucchini blossom, being careful not to overfill and burst the flowers. Refrigerate for 30 minutes.
  4. When ready to begin frying, whisk flour, cornstarch, baking powder, and salt in a medium mixing bowl to combine. Whisk in ice water to form a smooth batter about the same thickness as a pancake batter. Try not to overmix the batter and be sure to use ice-cold water to prevent help prevent the gluten in the flour from developing.
  5. Heat about 1-inch of oil in a skillet or frying pan until it reaches 350°F on an instant digital thermometer. Dip each filled blossom into the batter, letting any excess batter drip off, then fry for 1-2 minutes, flipping halfway through, until a pale golden brown. Only fry 3-4 at a time so as not to crowd the pan.
  6. Carefully transfer the fried zucchini blossoms to a wire rack set over a baking sheet lined with paper towels to drain.

Notes

  • Storage
  • Recipe adapted from All Recipes.
  • Make Ahead: Fill the blossoms with the cheese mixture and refrigerate for a few hours before coating them in the batter and frying them.
  • Store: Place any leftovers on a paper towel-lined plate, cover lightly with plastic wrap, and store in the refrigerator to be consumed within one day. Reheat in an oven, toaster oven, or air fryer.
  • Freeze: Freezing is not recommended for this recipe.