Fried Squash Blossoms Stuffed with Goat Cheese

Squash Blossom

Squash blossoms in October may seem out of step but they're still available down here in sunny Southern California so I'd be a fool not to take advantage of them.


I particularly like them stuffed with goat cheese, lightly battered and then fried. The flavor is reminiscent of fried zucchini (not surprising since they are the blooms off the zucchini) and the warm, creamy goat cheese center oozing out as you take a bite, is just a little bit of heaven on earth to me.

That's John Sweredoski from Sweredoski Farms - I think you can see what an animated fellow he is!
Below are his lovely squash blossoms which he intends to have through late November.
You can find the Sweredoski Farms stand at the Irvine Center Farmer's Market in Irvine, CA every Saturday morning.

Makes 10 stuffed squash blossoms

Ingredients:

10 squash blossoms, washed and dried with stamens removed

5 ounces goat cheese

enough vegetable or canola oil to fill a high-sided skillet about 1 to 2 inches deep with oil

2/3 cup all-purpose flour

1 teaspoon kosher salt

1 large egg, beaten with 1/3 cup water (egg wash)

coarse sea salt to taste

To prepare the squash blossoms for stuffing and frying, I removed the stamen from the inside of each bloom by reaching down into the bloom and plucking out. Then I rinsed thoroughly and allowed to dry completely. Next I put a small amount of goat cheese in the center of each bloom and then twisted the bloom closed at the end.

remove the stamen, rinse thoroughly, dry completely, then stuff with goat cheese and twist closed

Heat oil in skillet over medium to medium-high heat until about 375 degrees F. You'll be able to tell it's hot enough by dipping the tip of a battered squash blossom in and it immediately starts to sizzle.


Next, in a shallow bowl mix the salt with the flour. In a separate shallow bowl place the egg wash. Dip each stuffed squash blossom into egg wash first, then flour, then set aside. When all are battered, begin frying them a few at a time. Do not overcrowd pan. Fry for approximately 1-3 minutes or until they are lightly browned. Gently turning over halfway through to be sure both sides are browned.


Remove from oil and place on paper towels or paper bag to soak up excess oil, and sprinkle with sea salt. Serve while still warm.

battered squash blossoms

frying the battered squash blossoms

Fried Squash Blossoms Stuffed with Goat Cheese - yummmmm!