These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan-fried. Serve them as a delicious summer appetizer!
Summer is here.
How do I know?
The air is thick and humid, the fireflies are twinkling each night, and my garden is turning into a (somewhat controlled) jungle.
The wildest part of my mini jungle is– the zucchini plants.
They are MASSIVE.
My zucchini plants are growing bigger and bigger, and are loaded down with SO MANY pretty yellow squash blossoms.
And that means one thing– it’s time to eat the squash blossoms!
Can I Use Any Kind of Flower for Stuffed Squash Blossoms?
You can use blossoms from zucchini, summer squash, and winter squash to make stuffed squash blossoms.
You could even use edible flowers from other plants (like cucumbers).
Can I Buy Squash Blossoms?
If you’ve got a well-stocked farmer’s market nearby, you might find squash blossoms to buy.
But– if you’re starting a garden and decide to plant your own squash, you can pick squash blossoms all summer long!
No ground space for gardening? This is my favorite container gardening book: Container Gardening Complete
If I Pick the Squash Blossoms, Will I Still Have Squash?
You sure will!
Squash plants have both male and female flowers.
The male flowers produce pollen, but zero fruit. Bees (and other pollinators) land on the male flower, and then carry the pollen over to the female flowers.
The fruit (squash) grows with the female blossoms.
What does that mean for you?
If you want squash, pick (mostly) male flowers for your stuffed squash blossoms.
Male vs. Female Squash Blossoms
Not a biologist?
Me either. I’m just a gardener.
But don’t worry– it’s easy to tell the difference between male and female squash blossoms.
Male squash blossoms grow on long stems away from the base of the plant.
Remember– the male flowers are showing off for the bees.
Female blossoms will grow closer to the base of the plant, and will develop a bulbous growth at the base of the flower.
Want to see photos? Check out these photos from Gardening Know How.
How to Store Squash Blossoms
Squash blossoms open up in the morning, and it’s best to pick them early in the day.
Wrap the stems in a damp paper towel, and store them in the fridge until you’re ready to use.
Make these stuffed squash blossoms right away, or store the flowers for up to 2 days.
Do I Have to Use Goat Cheese for Stuffed Squash Blossoms?
I just happen to really love goat cheese, and I love that it’s easy to find packed with herbs!
These stuffed squash blossoms would also be delicious with another soft cheese, such as Boursin or ricotta.
How to Make Stuffed Squash Blossoms
Start by rinsing the flowers, and then take out the stamen.
Next, stuff each flower with cheese. Twist the flower closed around the cheese.
Dip the flowers in an egg wash, and then in breadcrumbs.
Fry until golden, and serve them while they’re hot. Your guests will love these delicious bites of summer!
Try serving these stuffed squash blossoms along with one (or more!) of these sauces: Balsamic Berry Sauce from The Hungry Bluebird, Chinese Five Spice Plum Jam or Tomato Peach Chutney from Running to the Kitchen.
Stuffed Squash Blossoms
- 8 squash blossoms Leave about 5" of flower stem attached to blossom
- 4 oz goat cheese packed with herbs Alternatively, use plain goat cheese and add fresh herbs (like thyme, torn basil, or chopped rosemary)
- 1 egg
- 1/4 cup oil I used a 6" pan. If using a larger pan, you may need more oil.
- 1/4 cup breadcrumbs
- salt, to serve (optional)
- Rinse blossoms and remove the flower stamen. Set aside to dry.
- Soften cheese by microwaving for 30 seconds.Alternatively, let cheese sit at room temperature for 20 minutes before stuffing the blossoms.
- Add egg and a splash of water to a bowl. Whisk.
- Add breadcrumbs to a bowl.
Stuff Squash Blossoms:
- Add a small spoonful of cheese to each blossom (~ 1 tablespoon). Use more or less depending on the size of the blossom (you should be able to fully wrap the blossom around the cheese after stuffing).
- Twist flower around cheese.
- Hold flower by the stem, and dip into the egg wash, and then roll in the breadcrumbs. Repeat with each flower.
Fry Squash Blossoms:
- Add oil to a small, heavy pan, and heat over medium heat until sizzling.
- Add half of the squash blossoms to the oil, leaving the stem outside of the pan. Fry each side until golden, about 1-2 minutes per side. Repeat with remaining flowers.Tip: Use the flower stem to raise the flower out of the oil (to check the color), to flip the flower over while frying, and to pull the flower out of the oil.
- After frying, rest flowers on a paper towel for about a minute. Serve immediately with extra salt if desired.