Stuffed Squash Blossoms

Date Attempted: 9/24/16

Recipe Number: 31

Sometimes I like to play chopped in my house. Sometimes I realize I have no ingredients so I go to the supermarket. Sometimes I end up with squash blossoms from the farmers market and I decide to stuff them. For those who don’t know (let’s be real, the only person seeing this is my mom and she knows what squash blooms are) These are the blossoms from squash plants. They taste pretty cool and they make an awesome garnish for a fancy salad or entree. In my case, my roommate and I just ate them. C and I went to the farmers market last weekend and I saw this woman selling squash blossoms. I’ve always liked them stuffed with goat cheese and she sold me 6 for $1 so I got them and went home to play chopped. This recipe is my own (yay!) though it is based off of a variety of sources I found on the googles.


Review: I would 100% make these again. They’re a bit labor intensive so probably only for some sort of occasion but dayummm did they taste good. They’re pretty easy to make and they look really pretty. It adds something extra to a dish and it’s always fun to try and make something new!




  • 1 small log goat cheese
  • 1 tbsp fresh chives
  • salt and pepper
  • 2 tbsp heavy cream
  • 1 tsp basil

Tempura Batter:

  • 1/2 cup all purpose flour
  • 2/3 cup soda water
  • 1 tsp corn starch
  • salt and pepper


  1. Open up the blossoms and remove the stamens. There are only stamens in the male blossoms and they look like little yellow bulbs inside the blossom. they’re basically just pollen so carefully pop those out and toss them.
  2. In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and chives. Mix until smooth.
  3. Season with salt and pepper, to taste.
  4. Make a small piping bag with a ziploc bag and carefully pipe in as much filling as you’d like into each blossom. This can vary depending on how big the blossoms are. Do your best not to overfill.
  5.  Close the blossoms and gently twist the petals to seal.
  6. Place in the fridge to try and let this all set and come together. You don’t want the filling to be too runny especially when you’re dipping it in the tempura batter.
  7. For the tempura batter: Whisk together flour, soda water, corn starch and salt and pepper in a small bowl.
  8. In a large heavy-bottomed saucepan (or cast iron skillet), pour enough oil to fill the pan about 1/2 inch. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (Fun fact giada(yes the food network star) taught me online:If you don’t have a thermometer a cube of bread will brown in about 1 minute.)
  9. Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

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