Farmer's Market Meals - Fried Squash Blossoms with Blue Cheese


I promise, they're not as hard as you think! Those dainty, gorgeously yellow blooms that appear on the end of zucchini/squash are totally meant to be (gently) stuffed with cheese dunked in hot oil. IMG_3724

Farmer's Market Meals - Fried Squash Blossoms with Blue Cheese
Author: From Sarah Rae's kitchen
adapted from this recipe -
  • 1 cup all-purpose flour
  • 1 cup sparkling water
  • salt
  • 1/2-3/4 room temperature blue cheese
  • squash blossoms
  1. Let 1/2-3/4 blue (or other good, stinky cheese) come to room temperature
  2. For the batter - mix together 1 cup all-purpose flour, 1 cup sparkling water and a decent pinch of salt.
  3. You'll need to gently remove the stamens from inside the blossoms before stuffing. Then (again, gently) spoon some blue cheese into each blossoms and gently twist the tops closed.
  4. Heat 2-3 inches of oil (I used a combination of coconut & vegetable oil, you'll need to use something with a high smoke point) over medium-high heat until a small piece of bread browns in about a minute. Or if you have a deep fry thermometer, which obviously I don't, heat the oil to about 350 degrees Fahrenheit.
  5. Dip each blossom in the batter and let any excess drip off before carefully dropping in the oil. Fry for 1-2 minutes, turning them occasionally until they're golden brown. Drain on a paper towel before serving.
  6. I served my stuffed squash blossoms with buffalo sauce on the side. A little kick to play off the pungent blue cheese. The flavor combo is also a great way to get non-flower eating boys to dig in.


pile of blue cheese stuffed squash blossoms