Goat Cheese Stuffed Squash Blossoms

I was recently walking through the Union Square Greenmarket and was so excited to see that one of the vendors had squash blossoms! It took me back to a few years ago where I had fried squash blossoms for the first time out in the city. Such a pretty and delicious treat, so wanted to whip up a batch of my own.

For the filling, I went with goat cheese with a touch of gruyere. LOVE goat cheese so knew it would be delicious and more flavorful than some other cheeses you can fill the flowers with.

I kept the batter super light – flour, beer and baking powder. That’s it. I wanted to keep the look and color of the flower so this was perfect.

Prepping the flowers calls for a delicate hand so you don’t ruin the petals. First, you need to remove the stamen which is the hardest part, but after a few you get the hang of it! Gently separate the petals and twist off the stamen at the base of the flower. Next, lightly rinse the flowers and let dry on a paper towel while you heat up the oil and make the batter.

When filling the flowers, I took a gallon size Ziploc, added the cheese and then cut a small piece off the bottom corner to make a piping bag. Fill up the flowers until you reach the yellow part of the petals and you’re set. Doesn’t take much!

Finally, add the flower to the batter, let any access drip off and fry in vegatable oil for around a minute.

These don’t last long, so eat right away while they are still hot!


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Goat Cheese Stuffed Squash Blossoms
Serves: 12 blossoms
  • 12 squash blossoms, stamens removed
  • Vegetable oil
  • 6 oz goat cheese
  • ¼ cup grated gruyere
  • ½ cup flour
  • ¼ teaspoon baking powder
  • ¾ cup beer (use a lighter ale - nothing too heavy)
  • Salt and pepper
  1. Remove stamens from blossoms and lightly rinse
  2. Set aside to dry on a paper towel
  3. Heat about an inch of oil in a deep pan to 350 degrees (a drop of the batter once placed in the oil should sizzle immediately)
  4. Meanwhile, whisk together flour, baking powder and beer in a medium sized bowl. Set aside
  5. Combine goat cheese, gruyere and a generous pinch of pepper in a bowl
  6. Add to a gallon sized Ziploc. Snip corner off one edge to make a piping bag
  7. Take each blossom, gently part the petals and fill with cheese mixture until it reaches the orange part of the blossom
  8. Twist together petals and set aside
  9. Once all blossoms are filled and oil is heated, take a few blossoms at a time and add to the batter
  10. Shake off access batter and gently add to oil
  11. Cook on each side for 30-45 seconds, or until lightly golden brown
  12. Place on a plate lined with paper towels, season with salt
  13. Serve immediately


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