Stuffed Squash Blossoms

August 23, 2020 0 Comments

For some reason, our zucchini plants got lots of blossoms, but not a lot of zucchinis, which was fine by us because we LOVE fried stuffed squash blossoms!

Eric (AKA Masa) has been perfecting his frying technique and adapted this recipe from blogger Mexico in My Kitchen using roasted green chilies from Guerrero’s Chile, a fellow farmers market vendor. 

Storing Blossoms (before stuffing and cooking)

If you’re picking the blossoms from your garden and need to gather them over several days or if you’re buying them at the market and not cooking them right away, they can be stored in the refrigerator for 3-4 days. Here’s how to prep them so they’ll last:

  1. Holding blossom by the stem, swish them gently in a bowl of cool water, gently pat dry with a kitchen towel
  2. Remove the stamen using tweezers or tips of kitchen scissors
  3. Line container with paper towel, add the blossoms—do not crowd!*

*We’ve found the best container to be the clamshells that berries or salad greens come in.


  • 16 squash blossoms
  • 2 TBSP onion (white, red or green), minced
  • 1 Serrano pepper minced (replace with 1-2 TBSP minced roasted green chiles)—OPTIONAL
  • 1 TBSP fresh herbs (flat leaf parsley or cilantro), finely chopped
  • 1 C ricotta or goat cheese at room temperature
  • 1 large egg
  • 1/3- cup all purpose flour*
  • ¼ cup of beer or plain sparkling water
  • Salt and pepper
  • 1 TBSP + 3/4 C extra virgin olive oil or other neutral oil

*We tried nut flours and they didn’t work. All purpose gluten-free flour might, but we haven’t tried. If you try it, please let us know how it works!


Prepare the Blossoms


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