• 8 Zucchini Squash Blossoms (other blossoms can be used, but Zucchini are the best.
  • 3 oz. Goat cheese
  • 3 oz. Cream Cheese
  • 1/2 teaspoon Red Pepper Flakes
  • 1 Clove Garlic, minced
  • Salt and Pepper to Taste
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup water
  • 1/4 cup milk
  • 1 egg
  • 1/8 teaspoon salt
  • Vegetable Oil for Frying
  • Salt and Pepper to Taste
  • Salsa for Garnish


Dip the squash blossoms in cold water and drain them thoroughly on paper towels. Remove the stamens from the male blossoms.

In a small bowl, mix all filling ingredients with a whisk or an electric mixer until smooth. Fill each squash blossom with 2 teaspoons of filling.

To make the batter, in a medium bowl, stir together the flour, water, milk, egg and salt. Let sit for one hour.

Fill a heavy saucepan or skillet with oil to a depth of 2 inches. Heat over medium heat to 375 degrees. Dip a few squash blossoms into batter, covering entire blossom, and drop into the hot oil. Fry until golden brown, about 1 minute, turn over and fry on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining blossoms, being careful not to overcrowd the pan. Add salt and pepper and serve immediately

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Submitted 6/13/05.
Source: Southwest the Beautiful Cookbook
Submitted By: Elaine Olson
Stuffed Zucchini Blossoms