stuffed squash blossoms

Squash blossoms have a subtle flavor and pair well with tangy goat cheese and fresh herbs. They are delicate, so handle them with care while stuffing.

8 squash blossoms
4 ounces goat cheese
1 tablespoon finely minced fresh flat-leaf Italian parsley
1 tablespoon finely minced fresh basil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup plus 1 tablespoon flour
1/2 cup water
2-4 tablespoons extra virgin olive oil, for frying

  1. Prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard.
  2. In a medium bowl, combine goat cheese, parsley, and basil. Season with salt and pepper.
  3. Carefully open one blossom, gently pulling away leaves to get into center. Using a small spoon, carefully place a small amount of cheese mixture inside, gently pushing it as far into blossom as it will go without tearing. Carefully enclose petals around cheese mixture. Repeat with remaining squash blossoms.
  4. In a shallow bowl, combine flour and water, making a slurry (should look like a thin pancake batter).
  5. In a medium sauté pan, heat olive oil over medium-high heat. Dredge each squash blossom through slurry, shaking off excess batter. Add to pan and gently fry until lightly golden brown on all sides. Transfer to a paper towel-lined plate and allow to cool slightly before serving.

Makes 8.

cook’s note: When the squash blossoms release easily from the pan they are ready to flip over.

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