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Appetizers and Dips

Fried Stuffed Squash Blossoms – Squash Flowers Stuffed with Goat Cheese



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41 Comments

  2. kathy berrier

    Nice to see this coming back in the feed just before gardening season. I grew up in an Italian/American community and ALL my neighbors grew zucchini. Male flowers that were opened up were torn into strips, dipped in batter, deep fried and dusted with powdered sugar…..yum!

  3. Kamalika Mukherjee

    Dear Chef John, you know, in Bengal, we have a similar recipe of pumpkin flower which looks awfully similar to zucchini flowers. We don't stuff the flower with cheese though. The flowers are cleaned and dipped in batter and then deep fried. We use either rice flour batter or a mixture of gram flour and rice flour with a pinch of baking soda. Also, we add nigella seeds in the batter for extra flavour.

  5. Spirit Flower

    I realize this may be a totally stupid question but I've always wondered when picking zucchini blossoms to eat m, doesn't that diminish the amount of zucchinis that form on the plant?

  8. Amber Lee Dennis

    This is the most natural, easy to listen to narration ever. Thanks. And we are heading out to the garden to get some blossoms right now!

  11. Loren LASH

    My patty pans are going crazy…this is what I'm doing tomorrow night with the goat cheese from our friends. What a gorgeous recipe!

  12. Jude Irwin

    I use a tempura batter mix from Chinese supermarket. Lightest, crispiest ever. And I grate some grana padano into the goat cheese. Could suggest some nice dips for when they're ready? I'm thinking maybe something with a Mediterranean spicy tomato vibe. Or maybe a nice fresh basil pesto! Yum. Making these tonight.

  13. Tom Thalon

    Save your money. Zucchini blossoms are the biggest scam in the cooking industry. They do NOT have a distinct flavor of their own. And most importantly, the strong flavors of the batter coating and the stuffings completely erase any chance of actually tasting your $15/lb. scam. I defy you to.
    Unless you're rich and dumb, of course.

  16. SP

    Hey! This is an amazing recipe! And in India we have these squash blossoms available in plenty at a rock bottom price! They are called pumpkin flowers here.
    I'm from Eastern part of India and in native language we call it 'Kakharu Phoola' ( kakharu means pumpkin and Phoola means flower )
    It's generally consumed here a lot.
    A batter is made out of chickpea flour, rice flour, chilli powder, cumin powder, salt and a pinch of turmeric and mixed with some water to achieve a thick consistency. Then the pumpkin flowers are coated in this batter on a hot tawa ( pan ) drizzling a dash of mustard oil around them to shallow fry.
    It's so good! Lately I have been eating that for lunch and dinner since a week as I love it way too much lol 😁
    Love to see these flowers are used in other parts of the world too! Though goat cheese isn't available here, I would try to make it with stuffed cottage cheese and let you know how it turned out! 😀 💙
    I love your content! 🙏

  21. Ermila Carlin

    Mouthwatering Chef John. Wow!I enjoyed these while in Nice……sooooooo delicious. You have inspired me to grow zuccini….In Spanish called " flor de calabasa" which I had in a blue corn quesadilla in Mexico City….also yummy…..Have you ever enjoyed epousse cheese? So pungent yet AMAZING🍷🍷Cheers bon appetit

  22. alicia hill

    Stuffed cooked squash blossoms is very common in Mexico!! It’s delicious!!!
    Enjoying this recipe..

  24. Bling Bling

    Holy cow.
    This is such an amazing dish that is so popular in my home town. Every market has them in the summers.
    We basically just rub them in some salt and dry spices like cayenne (but not really) then dip them in a batter made with well seasoned chickpea flour. And deepfry them.

  25. Nessuno

    AACH! NO, NO, NO! Why are you blanching those delicate flowers? I'm Italian and we NEVER do that! No NEED! It just adds unnecessary steps and will make the flowers soggy and lose flavor and texture. WHAT is doing that supposed to achieve beyond detriment to this delicate product? p.s. I usually love your channel, but Mamma Mia, this one's no good!👎

  32. Nathan Smith

    I tried this recipe. I wouldn’t recommend blanching them. They are nearly impossible to work with afterwards.

  33. Carlos Enriquez

    As a child we would eat these quite often I just allways assumed it's what we poor ate. Here lately stuffed squash blossoms are in all the nicer restaurants who knew.

  36. eye watching

    Thank God! And thankyou chef John for not stripping down thoese flowers to almost nothing like others cooks do in their videos, taking away the center and green parts of the blossoms. You rock!

  38. Walter Matera

    And for those who DO have a garden, there are a couple of varieties of squash that have been selected for gigantic blossoms especially for dishes like this. Do seek them out and prepare to pig out next summer. I'm frying the end of my crop tonight for dinner. Serve with pasta and red sauce. Yum!

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