Stuffed Squash Blossoms – a delicious recipe with blossoms, cream cheese, egg yolk, sour cream, yogurt, hard cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To prepare, remove the internal portions of the flower and leave only the petals.
2
Wash the flowers well to remove any dirt and bugs that may have clung to them, and cut off the stems.
3
While you are preparing the flowers, take cream cheese from the refrigerator to soften.
4
Mix the softened cream cheese with a single egg yolk, sour cream or yogurt, grated hard cheese, and the parmesan cheese.
5
Add the green onion or chives and salt to taste.
6
Gently open each blossom and spoon in about a teaspoonful of filling.
7
Twist the end to close.
8
Put some flour into a shallow dish.
9
Beat the 2 eggs.
10
Roll each filled blossom in the flour and then dip in the beaten eggs.
11
Heat about 1/4 inch oil in a large skillet and fry each blossom until golden brown.
12
Drain on paper towels.
13
Serve warm.
277
kcal
Calories
22
g
Fat
3
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 24 squash blossoms*, 3 oz. cream cheese, 1 egg yolk, 1 tbsp. sour cream, and more.
Yes, Stuffed 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.
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