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Fried Cheese Stuffed Zucchini Blossoms

April 23, 2012

It’s such a treat when I find zucchini blossoms at my local farmer’s market. I haven’t bought any for a while so I couldn’t resist them this past weekend. I’ve only ever prepared them one way–it’s so good I haven’t bothered trying a new recipe. All you do is mix goat cheese, cream cheese (ricotta would be good too) and fresh herbs which you stuff into the blossom. Dunk them in a light batter and fry them until golden brown. It’s delicious–and is guaranteed to impress dinner guests as well!

Find the original recipe here.


1 C flour

1 C sparkling water (sparkling water makes the batter light and airy)

2 oz goat cheese, room temperature

1 oz cream cheese, room temperature

2 tsp heavy cream

1 green onion, chopped finely

fresh basil, 1 handful, chopped finely

8-10 zucchini blossoms

vegetable oil, for frying

In a heavy bottom pan, pour in oil until it’s about 1/3 full. Get the oil nice and hot for frying. Test the oil with a small piece of bread–it should bubble and brown up when you toss it in.

To mix the batter, combine the flour, sparkling water and a dash of salt. It should be slightly thicker than pancake batter. Adjust with more sparkling water or flour as needed. Set aside.

In a small bowl, mix the goat cheese, cream cheese, cream, green onion and basil. Carefully pull the blossoms open and fill the inside with a bit of the cheese mixture. Close the blossoms and give them a twist to seal.

Dunk the stuffed blossoms into the batter and gently roll them around until completely coated. Let any excess drip off before adding them into the oil. Fry for 1-2 minutes, turning as needed (I like to do 2 at a time). Remove them from the pan when both sides are golden brown and place them on a paper towel to drain.

Serve while hot with marinara sauce, soy sauce or your favorite vinaigrette. Personally, I like them best plain (go figure).

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