Goat Cheese Stuffed Zucchini Blossoms

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Goat Cheese Stuffed Zucchini Blossoms

Goat Cheese Stuffed Zucchini Blossoms
Servings 6


  • 18 Zucchini Squash Blossoms
  • 3 oz. Goat cheese
  • 3 oz. Cream Cheese
  • 1/2 teaspoon Red Pepper Flakes
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup water
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon kosher salt
  • vegetable oil for frying
  • Salsa for Garnish


  • Dip the squash blossoms in cold water and drain them thoroughly on paper towels. Remove the stamens from the male blossoms. In a small bowl, mix all filling ingredients with a whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.

    To make the batter, in a medium bowl, stir together the flour, water, milk, egg and salt. Let sit for one hour. Fill a heavy saucepan or skillet with oil to a depth of 2 inches. Heat over medium heat to 375 degrees. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil. Fry until golden brown, about 1 minute, turn over and fry on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining blossoms, being careful not to overcrowd the pan. Add salt and pepper and serve immediately.

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