Stuffed Squash Blossoms

Stuffed Squash Blossoms

For the Filling:

  • 6- 10 Squash Blossoms
  • 1/2 cup or 8 oz. Plain Goat Cheese
  • 1 tbsp Fresh Chives, chopped
  • 1 tbsp Fresh Parsley, chopped

For the Batter:

  • 1/2 cup All Purpose Flour
  • 1/2 tsp Curry Powder
  • 1/2 tsp Salt
  • 1/2 cup Club Soda
  • Oil for frying 


For the Filling:

  • Chop chives and parsley and mix into the goat cheese
  • Spoon the filling into the squash blossom and gently twist the petals together or tie with fresh chive

For the Batter:

  • Pour enough oil in a skillet to thoroughly coat the bottom and place skillet on medium-high heat
  • Mix the flour, curry, and salt in a small bowl and whisk in the club soda
  • Dip each blossom in the batter shaking off the dripping and carefully placing in the hot oil
  • Pan fry for 1-2 minutes per side
  • Remove blossoms from pan and place on a paper towel to drain the excess oil
  • Repeat as needed






  • Farmer Jones Farm

    Hi Pauline,
    Squash blossom are currently out of season for us! We will have them again in late May early June. We do currently have watercress available here and arugula should be available soon.

  • Pauline FitzPatrick

    Me again!! I would also like to purchase peppery large leafed Arugula. All I am ever able to find
    is the ridiculous “Baby Arugula,” and I despise it. Are you able to be helpful and save my life. Same with Watercress. I like the peppery flavor and what is available is a waste of time and taste!! Pauline in distress.

  • Pauline FitzPatrick

    I would like to purchase Zucchini Blossoms. How do I arrange this?
    Thank you Pauline

  • Jeannie Blevins

    I saw something similar on Lost Kitchen, sounds amazing

  • Lorrie Gordon

    Stuff with fresh ricotta mixed with a little EVOO and salt, pepper and thinly sliced fresh basil. Batter: half flour and half potato starch mixed with half milk and half water and spoonful of baking powder. Stuff, dip in batter and fry in high point oil. Sprinkle when done with a little flakey salt.

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