Fried Squash Blossoms with Mint and Goat Cheese

Fried Squash Blossoms with Mint and Goat Cheese

Yield: 4 to 6  |  Total time: 20 min
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Fried and stuffed squash blossoms, photo Kim Sunée
Fried and stuffed squash blossoms, photo Kim Sunée

It's that time of year again and I find myself stalking the markets looking for the delicate flowers of summer squash.  I've updated a recipe from last summer.  Here, the flowers are stuffed with basil, mint and cheese, then lightly fried in a batter with the addition of egg. Serve with a green salad or a fresh tomato sauce.


For the blossoms:

  • 14 to 16 large zucchini squash blossoms
  • 3/4 cup/6 ounces fresh soft goat cheese or whole-milk ricotta
  • 1/2 cup/4 ounces mascarpone or crème fraîche
  • 1/2 cup grated Parmesan cheese, divided
  • 1 to 2 tablespoons fresh chopped mint and basil, plus more for garnish
  • Sea salt and fresh ground black pepper, to taste

For the Batter and Frying:

  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • About 1/2 cup chilled seltzer or other unflavored sparkling water
  • About 3/4 cup vegetable oil, for frying
  • Optional: fresh tomato sauce, for serving


  1. Carefully open each blossom and remove stamen; set aside.
  2. Combine goat cheese (or ricotta) with mascarpone (or crème fraîche) and 1/4 cup of the Parmesan. Stir in mint and basil and season with salt and pepper. Gently stuff blossoms with cheese-herb mixture, twisting end of blossom to close. NOTE: You might have some cheese mixture leftover; if so, stir into a pasta sauce or spread on toast and eat with tomatoes.
  3. Make batter by combining flour, cornstarch, and baking powder with remaining 1/4 cup Parmesan cheese. Whisk in beaten egg and sparkling water, adding a bit at a time, until batter is well-combined and is the consistency of heavy cream or a loose pancake batter.
  4. Pour oil to about a half inch into a large (10-inch) heavy skillet and heat to about 365° (or until oil begins to shimmer but not smoke; add a bit of batter to test oil. The batter should bubble and float). Fry blossoms, in two batches, if necessary, turning over once until golden, about 2 minutes total time. Place on a paper-towel-lined cooling rack or plate. Sprinkle while hot with a bit of Parmesan or salt, such as Maldon or other finishing salt.
  5. If serving with sauce, spoon some fresh tomato sauce on bottom of plate and top with squash blossoms. Eat at once.


*To prepare blossoms, gently open the blossom (they might tear, but that's OK) and pull out. Rinse gently and place in a paper towel-lined colander. Pat dry.

Date Published: July 19, 2014
1 comment

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  1. July 22, 2014 8:39 pm by Glyn Reply

    I think I’m loving this recipe.. I gotta try this and cook for My family this weekend :)

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