Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Crispy Stuffed Squash Blossoms

4.8
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
60 min
SERVINGS
12 servings
Snack
Crispy Stuffed Squash Blossoms
Ingredients
  • 12 fresh zucchini blossoms
  • 3/4 cup soft goat cheese at room temperature
  • 1/4 cup shredded Gruyere cheese
  • 1 large egg yolk
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper
  • 1 cup self-rising flour
  • 1/2 cup cornstarch
  • 1/4 cup ice-cold water, or as needed
  • 2 cups vegetable oil for frying, or as needed
  • 1 teaspoon all-purpose flour, or as needed
Instructions
1
Gather all necessary ingredients and prepare them for use.
2
Rinse the squash blossoms gently with water to remove any dirt or debris. Remove the stamens, as they are bitter and not edible.
3
Fill a large pot with lightly salted water and bring it to a rolling boil. Prepare another container filled with ice-cold water nearby.
4
Drop the squash blossoms into the boiling water for about 30 to 45 seconds, or until they start to wilt. Use a slotted spoon to lift them out of the water and immediately transfer them into the cold water to chill. Remove the blossoms from the cold water and drain them on paper towels.
5
Mix together goat cheese, Gruyère, egg yolk, pepper, and cayenne in a bowl until you have a smooth consistency. Spoon the mixture into a 1-quart resealable plastic bag, remove any air, and seal the bag. Cut a small hole in one corner of the bag.
6
Insert the cut corner of the bag into the open end of a squash blossom and pipe in about 1 tablespoon of the filling, making sure it fills all the way to the bottom. Lift up the petals and drape them over the filling, covering it completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat this process for the remaining blossoms.
7
Refrigerate the filled squash blossoms until the cheese is set and firm, which should take at least 30 minutes.
8
Meanwhile, prepare the batter by combining flour and cornstarch in a mixing bowl. Whisk in ice-cold water, adding it slowly until the batter is smooth and has a consistency similar to pancake batter.
9
Heat 1 inch of oil in a cast iron skillet to 350 degrees F (175 degrees C). When you carefully drop a small amount of batter into the oil, it should sizzle immediately.
10
Remove the chilled squash blossoms from the refrigerator and dust them lightly with all-purpose flour on all sides. Shake off any excess flour and dip the blossoms in the batter, making sure to let any excess batter drip off.
11
Lay about six coated squash blossoms on their sides in the hot oil and cook until they are pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
12
Transfer the fried squash blossoms to a paper towel-lined plate and repeat the process for the remaining blossoms. Let them cool slightly before serving.