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stuffed squash blossoms on a serving tray
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5 from 2 votes

Stuffed Squash Blossoms

These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan-fried. Serve them as a delicious summer appetizer!
Prep Time10 minutes
Cook Time4 minutes
Resting Time1 minute
Total Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 8 people
Calories: 84kcal
Author: Sarah Trenalone

Ingredients

  • 8 squash blossoms Leave about 5" of flower stem attached to blossom
  • 4 ounces goat cheese packed with herbs Alternatively, use plain goat cheese and add fresh herbs (like thyme, torn basil, or chopped rosemary)
  • 1 egg
  • ¼ cup oil I used a 6" pan. If using a larger pan, you may need more oil.
  • ¼ cup breadcrumbs
  • salt, to serve (optional)

Instructions

Prepare Ingredients:

  • Rinse blossoms and remove the flower stamen. Set aside to dry.
    zucchini blossoms
  • 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).
    how to stuff squash blossoms
  • 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.
    frying stuffed squash blossoms
  • After frying, rest flowers on a paper towel for about a minute. Serve immediately with extra salt if desired.
    stuffed squash blossoms on a serving tray

Notes

Nutrition info assumes 1 blossom per person.  Since approximately ⅛ a cup of oil and ¾ of the egg are leftover after preparing + frying, the nutrition calculations subtract the remaining egg and oil from the ingredients.

Nutrition

Calories: 84kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 79mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.6mg | Calcium: 26mg | Iron: 0.5mg