Stuffed Squash Blossoms

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Stuffed Squash Blossoms
Prep Time
15 mins
Cook Time
10 mins
 
Zucchini blossoms are the harbinger of summer feasting. They’re the first summer vegetable. Hot and luscious fresh out of the pan, they melt in your mouth leaving only a desire for more!
Course: Appetizer
Cuisine: Californian
Author: Barbara
Ingredients
  • 6-8 Squash blossoms without baby squash
  • 1 cup Guyere cheese, grated
  • 4 tbsp Parmigiana cheese
  • 2 tbsp chopped fresh chives
  • salt and pepper to taste
  • ½ cup flour
  • 2/3 cup cold water
  • ¼ tsp salt
  • Avocado or Canola oil for frying
Instructions
  1. Pick Squash blossoms first thing in the morning, carefully cutting out any stamens, rinsing them if needed, leaving enough stem so they can be easily handled. Put them in water and refrigerate until ready.

  2. Combine the cheeses, chives, salt and pepper. Stuff each blossom with cheese mixture. 

  3. Twist the petals closed, folding the end over to seal the pouch.

  4. Combine flour, water and salt, mixing until smooth.

  5. Heat ½” good quality oil in a heavy skillet large enough for the blossoms not to touch. Test the oil’s temperature with a drop of batter into the sizzling oil. 

  6. Dip each blossom into batter and fry until golden brown. Drain on paper towels and serve immediately.