Squash Blossoms Recipe

Name: Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups unbleached all-purpose flour; 1/2 cup cornstarch; 1/4 cup rice flour; 1 tablespoon baking powder; 1 tablespoon salt; 1 teaspoon cayenne pepper; 3 cups soda water; 1 (8-ounce) log mild goat cheese, softened; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh basil; 1 teaspoon extra-virgin olive oil; Salt and freshly ground black pepper; 16 squash blossoms; Vegetable oil, for frying

Servings: persons

2 cups unbleached all-purpose flour
1/2 cup cornstarch
1/4 cup rice flour
1 tablespoon baking powder
1 tablespoon salt
1 teaspoon cayenne pepper
3 cups soda water
1 (8-ounce) log mild goat cheese, softened
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
16 squash blossoms
Vegetable oil, for frying

1
Sift together the all-purpose flour, cornstarch, rice flour, baking powder, salt, and cayenne.
2
Whisk in the soda water, a little at a time, until the right consistency is achieved: The batter should coat the back of a spoon, but some should run off the spoon.
3
Let the batter rest in the refrigerator for at least 1 hour.
4
Combine the goat cheese, chives, basil, and olive oil in a medium bowl.
5
Season with salt and pepper and mix well.
6
Scoop up 1 tablespoon of the filling and shape into a ball; repeat with the remaining mixture.
7
Make sure the squash blossoms are well cleaned: Inspect each flower for insects and any browned petals.
8
Open each flower and insert 1 ball of the goat cheese filling.
9
Gently press the filling into the base of the flower.
10
Close the petals and pinch the top to seal.
11
Refrigerate for 30 minutes.
12
Heat a deep-fryer or a deep pot with 2 inches of oil to 375F.
13
Hold a squash blossom by the stem and dip it into the tempura batter, making sure to coat it completely.
14
Let any excess batter drip off.
15
Place the blossom in the oil and fry until golden brown, 1 to 2 minutes, turning often to brown evenly.
16
Remove to a paper-towel-lined plate.
17
Repeat with the remaining blossoms.
18
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour, 1 tablespoon baking powder, and more.

Yes, Squash Blossoms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Blossoms

How did you like this recipe?

Frequently Asked Questions