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Fried Stuffed Squash Blossoms
Fried Stuffed Squash Blossoms
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Chef John's fried squash blossoms: stuffed with goat cheese and Gruyère, dipped in batter, fried to crispy perfection.
Ingredients:
  • 12 fresh zucchini blossoms
  • 0.75 cup soft goat cheese at room temperature
  • 0.25 cup shredded Gruyere cheese
  • 1 large egg yolk
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper
  • 1 cup self-rising flour
  • 0.5 cup cornstarch
  • 0.25 cup ice-cold water, or as needed
  • 2 cups vegetable oil for frying, or as needed
  • 1 teaspoon all-purpose flour, or as needed
Instructions:
  • Wash the squash blossoms delicately to remove any dirt or debris, making sure to discard the bitter and inedible stamens.
  • 1. Boil lightly salted water in a pot and prepare a large bowl of ice water. 2. Blanch squash blossoms in the boiling water for 30 to 45 seconds until slightly wilted. 3. Transfer the squash blossoms to the ice water to chill quickly. 4. Remove and drain the blossoms on paper towels.
  • Prepare the filling: Combine goat cheese, Gruyère, egg yolk, pepper, and cayenne in a bowl and mix until creamy. Transfer the mixture into a 1-quart resealable plastic bag, remove the air, seal the bag, and snip a small corner off for piping.
  • Carefully fill each blossom with approximately 1 tablespoon of filling, ensuring it reaches the bottom and is fully covered by the petals. Fold any extra petals over the top of the filling. Chill in the refrigerator until the cheese sets, at least 30 minutes.
  • Prepare the batter by mixing flour and cornstarch in a bowl. Gradually whisk in ice-cold water until the batter is smooth and reaches a pancake batter consistency.
  • Bring the oil in a cast iron skillet to 350°F (175°C. Test by dropping a small amount of batter into the oil; it should sizzle right away.
  • Take the chilled squash blossoms out of the refrigerator and gently coat them with all-purpose flour. Shake off any extra flour and dip the blossoms into the batter, allowing any excess to drip off.
  • Carefully place six battered squash blossoms in the hot oil, cooking until they turn a light golden brown, approximately 1 minute on the initial side and 30 seconds to 1 minute on the other sides.
  • Transfer the fried blossoms to a paper towel-lined plate to absorb any excess oil. Allow them to cool slightly before serving.

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