Fried Squash Blossoms Recipe: This Cheese-Stuffed Squash Blossoms Recipe Uses Edible Summer Flowers Appetizers

It's squash blossom season! Never eaten a squash blossom before? You're in for a real treat. Here's an easy recipe for cheese-stuffed squash blossoms. Serve as an appetizer or light lunch, alone or with a dipping sauce, like homemade ranch dressing.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 to 4

Ingredients

• 12 squash blossoms

Filling

• 3/4 cup creamy goat cheese, at room temp
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 cup grated Gruyere cheese
• 1 egg yolk
• cayenne pepper (optional)

Batter

• 1 cup self-rising flour
• 1/2 cup cornstarch
• 1/4 cup ice water
• vegetable oil, for frying
• 1 teaspoon all-purpose flour

Here's how to make it:

1. Add the squash blossoms to a pot of boiling water. Allow them to wilt about 30 seconds, then remove to an ice bath. Put on a paper towel to dry.
2. Combine the goat cheese, Parmesan cheese, Gruyere cheese and egg yolk. Season with salt, pepper and cayenne, to taste. Put the mixture into a plastic zipper bag. Cut a small hole in the tip of one corner so you can pipe the filling into the squash blossoms. 
3. Carefully pipe some filling into each blossom. Cover the filling by pulling the blossom petals over it. Place on a sheet pan and then into the refrigerator until cheese hardens back up. 
4. For the batter, combine the self-rising flour and cornstarch. Slowly add the ice water until a thin batter forms. 
5. Heat the vegetable oil in a skillet over medium heat. 
6. Remove the blossoms from the fridge. Roll them gently into the all-purpose flour and then into the wet batter. Put them immediately into the hot oil. Cook until both sides are golden brown. Remove to a paper towel and sprinkle with some salt. Serve.

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