0 from 3 votes
Stuffed Squash Blossoms
These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan-fried. Serve them as a delicious summer appetizer!
Prep Time
10 mins
Cook Time
10 mins
Resting Time
1 min
Total Time
15 mins
Servings: 8 people
Calories: 84 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 8 squash blossoms Leave about 5" of flower stem attached to blossom
- 4 ounces goat cheese packed with herbs Alternatively, use plain goat cheese and add fresh herbs (like thyme, torn basil, or chopped rosemary)
- 1 egg
- ¼ cup oil I used a 6" pan. If using a larger pan, you may need more oil.
- ¼ cup breadcrumbs
- salt, to serve (optional)
Instructions
Prepare Ingredients:
- Rinse blossoms and remove the flower stamen. Set aside to dry.
- Soften cheese by microwaving for 30 seconds.Alternatively, let cheese sit at room temperature for 20 minutes before stuffing the blossoms.
- Add egg and a splash of water to a bowl. Whisk.
- Add breadcrumbs to a bowl.
Cup of Yum
Stuff Squash Blossoms:
- Add a small spoonful of cheese to each blossom (~ 1 tablespoon). Use more or less depending on the size of the blossom (you should be able to fully wrap the blossom around the cheese after stuffing).
- Twist flower around cheese.
- Hold flower by the stem, and dip into the egg wash, and then roll in the breadcrumbs. Repeat with each flower.
Fry Squash Blossoms:
- Add oil to a small, heavy pan, and heat over medium heat until sizzling.
- Add half of the squash blossoms to the oil, leaving the stem outside of the pan. Fry each side until golden, about 1-2 minutes per side. Repeat with remaining flowers.Tip: Use the flower stem to raise the flower out of the oil (to check the color), to flip the flower over while frying, and to pull the flower out of the oil.
- After frying, rest flowers on a paper towel for about a minute. Serve immediately with extra salt if desired.
Notes
- Nutrition info assumes 1 blossom per person. Since approximately ⅛ a cup of oil and ¾ of the egg are leftover after preparing + frying, the nutrition calculations subtract the remaining egg and oil from the ingredients.
Nutrition Information
Calories
84kcal
(4%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
12mg
(4%)
Sodium
79mg
(3%)
Potassium
7mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
195IU
(4%)
Vitamin C
0.6mg
(1%)
Calcium
26mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 84
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 79mg | 3% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.