Fried Squash Blossoms

This Fried Squash Blossoms recipe is a great way to bring the fresh tastes of early summer right onto your plate! The delicate flavor of the edible flowers contrasts wonderfully with the crispness of the tempura-like batter!

An image of fried squash blossoms stuffed with goat cheese.

This delicious Fried Squash Blossom recipe is the perfect appetizer for summer BBQs and get-togethers! The delicate flowers, with their very mild flavor and a subtle hint of zucchini, are a seasonal delicacy and they are absolutely incredible.

Today, they are celebrated in farmer’s markets and gourmet restaurants alike. I don’t think I have ever seen them in a regular grocery store, but you can often find them at farmer’s markets or if you grow a garden you can just go harvest them from your squash plants as they start coming in to season!

Fried zucchini blossoms are the perfect recipe for special occasions or to elevate a regular weeknight dinner as they add a touch of elegance to any meal.

For more easy recipes for tasty fried appetizers, check out my Fried Yellow Squash, Fried Pickles, Plantain Tostones, Fried Green Tomatoes, and Southern Fried Okra!

Why We Love This Recipe

This fried stuffed blossom recipe can be enjoyed as a side dish, a unique appetizer, or even as a main course.
The light, crispy texture combined with the unique, delicate flavor of the fried blossoms creates an intriguing culinary experience that’s both refined and utterly delicious.
These edible flowers aren’t just a feast for your taste buds; it’s quick and easy to prepare, making them perfect for various occasions, whether it’s a fancy dinner party or a simple family gathering.

Fresh squash blossoms on a white surface.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Fresh Zucchini Blossoms – Zucchini blossoms have a delicate flavor and texture.
Garlic & Herb Goat Cheese – Adds a creamy and flavorful filling.
Freshly Grated Gruyere Cheese – Gruyere brings a nutty flavor to the filling.
Egg Yolk – Helps to bind the cheese filling.
All-Purpose Flour – Provides structure to the batter.
Cornstarch – This helps to create a crispy batter.
Baking Powder – Acts as a leavening agent for the batter, making it light and airy.
Salt – Enhances the overall flavor of the dish. I prefer kosher salt for its pure taste.
Ice Cold Water – Essential for the batter to ensure lightness as it inhibits gluten formation, keeping the batter crispy.
Frying Oil – A neutral oil like canola, sunflower, or vegetable oil works well. For a healthier version, olive oil can be used, but it may alter the taste slightly.

Ingredients for making fried squash blossoms.

How to Make Fried Zucchini Flowers

Prepare squash blossoms. Carefully rinse and dry the squash blossoms, if needed, to remove any dirt. Remove the stamens and discard.
Make dairy mixture. In a medium bowl, stir together the goat cheese, gruyere cheese, and egg yolk. Transfer to a piping bag, pastry bag, or large Ziploc bag with the tip cut off of one corner.

Garlic and herb goat cheese, shredded gruyere cheese, and an egg yolk in a white bowl.

Goat cheese and gruyere filling in a white bowl.

Fill the blossoms. Pipe about 1 tablespoon of the goat cheese filling into each zucchini blossom, being careful not to overfill and burst the flowers. Refrigerate for 30 minutes.
Make the batter. When ready to begin frying, whisk flour, cornstarch, baking powder, and salt in a medium mixing bowl to combine. Whisk in ice water to form a smooth batter about the same thickness as a pancake batter. Try not to overmix the batter and be sure to use ice-cold water to prevent help prevent the gluten in the flour from developing.

An close up overhead image of fried squash blossoms on a plate.

An image of stuffed squash blossoms on a baking sheet.

Fry the blossoms. Heat about 1-inch of oil in a skillet or frying pan until it reaches 350°F on an instant digital thermometer. Dip each filled blossom into the batter, letting any excess batter drip off, then fry for 1-2 minutes, flipping halfway through, until a pale golden brown. Only fry 3-4 at a time so as not to crowd the pan.

A stuffed squash blossom in a thin tempura batter.

Transfer to dry. Carefully transfer the fried zucchini blossoms to a wire rack set over a baking sheet lined with paper towels to drain.

Recipe FAQ’s

Is eating Squash Flowers good for you?

Squash flowers are quite nutritious as they are a good source of vitamin C and calcium, and they’re low in calories too.

Can I bake Squash Blossoms instead of frying them?

Yes, you can bake squash blossoms as a healthier alternative, but they won’t have the same crispy texture as when fried. I’m sure you could also use your air fryer, too, although I haven’t tried it myself yet.

What can I do with leftover filling?

Leftover filling can be used as a spread on bread then baked or even as a stuffing for other vegetables. You could also add it to macaroni and cheese before baking.

Can I make Fried Squash Blossoms ahead of time?

It’s best to enjoy fried squash blossoms fresh. However, you can prepare and refrigerate the stuffed blossoms for a few hours before coating them in the batter and frying them.

How do I store leftover squash blossoms?

Fried squash blossoms don’t have a long shelf life due to their delicate nature, so it’s recommended to consume them within a day. Place any leftovers on a paper towel-lined plate to keep them from becoming too soggy, cover lightly with plastic wrap, and store them in the refrigerator. Reheat them in an oven, toaster oven, or air fryer to make sure they’re crispy, and avoid using a microwave as it tends to make them soggy.

Can I freeze Fried Squash Blossoms?

Freezing is not recommended as it can alter the texture and flavor of the dish. They are best enjoyed fresh.

An overhead image of fried squash blossoms on a plate.

Tips for Success

The fresher the blossoms, the better the flavor and texture of your dish, so choose fresh zucchini flowers that are vibrant and free from spots or wilting.
Squash blossoms are delicate, so handle them gently when washing and stuffing to prevent tearing them. This care will keep their beautiful shape intact through the cooking process!
If the oil is not hot enough, the blossoms will absorb too much oil and become greasy, but if it’s too hot then they will burn on the outside before cooking through! So make sure to maintain the correct oil temperature (around 350°F) for frying.
Overcrowding can lower the oil’s temperature and lead to soggy blossoms, so fry them in small batches to ensure the blossoms cook evenly and the oil temperature remains constant.
After frying, let the blossoms drain on a wire rack over a baking sheet lined with paper towels. This setup helps to remove excess oil and keeps the blossoms crispy.
Fried squash blossoms can lose their crispiness as they sit, so for the best experience serve them immediately after cooking to enjoy them hot and fresh for the best experience.
Always check the blossoms before reheating and consuming them to ensure they haven’t spoiled, especially if they’ve been stored for more than a day. If you notice any off smells or discoloration, it’s best to discard them.

Perfecting The Batter

The batter should be light and not too thick.

A thin, smooth batter coats the blossoms evenly without overpowering their delicate flavor.

Remember to use ice-cold water to prevent the formation of gluten, which can make the batter heavy.

Substitutions and Variations

If zucchini blossoms are unavailable, pumpkin flowers can be a good alternative.
You can substitute garlic & herb goat cheese with plain goat cheese or even a mixture of cream cheese and herbs.
Parmesan cheese, or Pecorino Romano cheese would make great substitutions for Gruyere, and cream cheese, feta cheese, or ricotta cheese would work well instead of goat’s cheese.
In case of allergies, a little cream can help achieve a similar consistency to the egg yolk.
Arrowroot powder can be used as an alternative to cornstarch.
Enhance the flavor of your filling by incorporating fresh herbs like fresh basil, thyme, or chives.
You can replace the all-purpose flour with a gluten-free flour blend, or chickpea, almond, or rice flour to make this recipe gluten-free.
Add a pinch of paprika, cayenne pepper, or your favorite spice blend to the batter for an extra kick.
For a healthier version, you can bake the stuffed squash blossoms instead of frying them.
Feel free to experiment with different kinds of fillings, like cooked mushrooms, finely chopped vegetables, or even a small piece of mozzarella for a gooey center.
For a different batter texture, substitute ice water with a light beer or ginger ale. This gives a unique flavor and a light, airy texture to the batter.