Posted by / Wednesday, September 1, 2010

Squash Blossoms Stuffed with goat Cheese: "Part Deux"

From the first time I had squash blossoms I decided moving forward, heck with waiting on the squash — I am picking these early before that vegetable has a chance!

  • 10-12 squash blossoms, 
  • 3 cheeses blended with fresh minced thyme and sage (goat, Irish cheddar grated, and grated Parmesan)
  • 2 beaten eggs
  • Flour seasoned with pepper
  • Vegetable oil for frying
  • Sea salt for sprinkling

Cut the back end of the flower as to create a tube. Stuff about a teaspoon of the cheese mixture into the flower (depending on the size of the blossom) and gently twist the ends. Once all blossoms have been stuffed, dip in egg bath and lightly dust with flour.

Fry lightly in batches and the first flower inserted should cause the oil to sizzle at right temperature. Turn until all sides are lightly browned. Remove from the oil to drain on a paper towel, sprinkling with salt.

E.A.T. local E.A.T. well


  1. Now this is my kind of food! When you say squash, do you mean zucchini, or will any squash work as well?

  2. Sherry, squash or zucchini blossoms will work for this recipe. I used squash blossoms! Enjoy!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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