I fell hard for goat cheese stuffed fried Zucchini Blossoms after a tiny tweak to the batter produced a result that genuinely surprised me.

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I get a little guilty thrill when a zucchini blossom surprises me, crunchy outside and oddly airy inside, with a tangy cloud of fresh goat cheese and a bright note from fresh chives. They look fragile but they demand attention, like edible curiosities that vanish way too fast.

I cant help but watch people try one and then sneak another when they think I’m not looking. If you like tiny drama on a plate this belongs in my Appetizer Recipes picks, and honestly I still wonder how something so simple can feel so clever and slightly scandalous.

Ingredients

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Delicate petals low calories some fiber subtle vegetal flavor add light freshness
Creamy, tangy, good protein, rich in fat, brings savory tang and richness
Herbs add bright oniony and grassy notes tiny vitamins a fresh pop
Sharp citrus oils adds brightness balances richness not juicy sourness
All purpose flour gives batter structure carbs for crisp shell when fried
Cornstarch helps make batter extra crisp light mouthfeel minimal flavor
Cold carbonated water keeps batter airy creates delicate bubbles and crunch
Neutral oil lets flavors shine provides stable high heat for golden fry

Ingredient Quantities

12 to 16 zucchini blossoms, about 12 large (blossom size varies)

4 ounces fresh goat cheese, softened (about 115 g)

2 tablespoons cream cheese, softened (optional, about 30 g)

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh parsley, finely chopped

1 teaspoon lemon zest

1/4 teaspoon fine salt plus extra for finishing

Freshly ground black pepper, pinch or two

3/4 cup all purpose flour (about 95 g)

1/4 cup cornstarch (about 30 g)

1 teaspoon baking powder

1 large egg, lightly beaten

3/4 cup ice cold sparkling water or club soda (about 180 ml)

1/4 cup extra all purpose flour for light dusting, if needed (about 30 g)

2 to 3 cups neutral oil for frying, like canola or vegetable (about 480 to 720 ml)

Flaky sea salt for finishing, to taste

Lemon wedges for serving, optional

How to Make this

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1. Gently clean the zucchini blossoms: open each petal, remove the stamen from inside, rinse quickly if needed and pat very dry on paper towels, place them seam-side up on a tray so they dont get squashed.

2. Make the filling: in a bowl mix the 4 oz softened goat cheese with the 2 tbsp cream cheese if using, add 2 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp lemon zest, 1/4 tsp fine salt and a pinch or two of black pepper; stir until smooth and transfer to a piping bag or a small zip bag with a corner snipped off.

3. Stuff the blossoms: open each blossom gently and pipe or spoon about 1 teaspoon of filling into the base, dont overfill or the petals will split; fold or twist the tips of the petals together to close, and set stuffed blossoms on a tray. If the filling seems too wet, lightly dust the inside with some of the extra 1/4 cup flour so it wont bleed.

4. Make the batter: in a bowl whisk together 3/4 cup all purpose flour, 1/4 cup cornstarch and 1 tsp baking powder; add the lightly beaten large egg and then slowly whisk in 3/4 cup ice cold sparkling water until the batter is smooth, a little lumpy is ok. Keep the batter cold for a light, airy crust (set the bowl over another bowl of ice if you have time).

5. Heat the oil: pour 2 to 3 cups neutral oil into a deep skillet or pot and warm to about 350 to 375 F. If you dont have a thermometer test with a small drop of batter it should sizzle and float up right away.

6. Dust and batter: very lightly dust each stuffed blossom with a little of the extra 1/4 cup flour so the batter sticks, then dip each blossom into the batter, let excess drip off for a second.

7. Fry in batches: gently lower blossoms into the hot oil a few at a time so you dont overcrowd, fry about 2 to 3 minutes turning once if needed until theyre golden and crisp, use a slotted spoon or spider to remove.

8. Drain and season: place fried blossoms on a wire rack or paper towels to drain, immediately sprinkle with flaky sea salt to taste while hot.

9. Keep warm and serve: keep finished blossoms in a single layer in a warm oven (about 200 F) while you finish the rest, serve right away with lemon wedges on the side, theyre best fresh and crispy.

Equipment Needed

1. Tray or large plate plus paper towels (for drying and staging blossoms, place seam-side up so they dont get squashed)
2. Small cutting board and paring knife (open petals, remove stamens, chop chives and parsley)
3. Mixing bowls, at least two (one for the filling, one for the batter; a small bowl for an ice bath helps keep batter cold)
4. Measuring cups and spoons
5. Whisk and rubber spatula (whisk batter, stir filling)
6. Piping bag or small zip-top bag (snip a corner) and a spoon for filling if you dont want to pipe
7. Deep skillet or medium pot for frying plus a thermometer or wooden chopstick to test oil temp
8. Slotted spoon or spider and tongs, plus a wire rack or extra paper towels for draining and finishing

FAQ

Q: How do I clean and prep the zucchini blossoms? A: Gently open each blossom and check inside for the pistil or stamen, pinch that out and discard. Shake out any tiny bugs, rinse quickly if really dirty then blot dry on paper towels. Handle them very gently and keep them cold until you stuff them, they bruise easy.

Q: How much filling should I use and what if a blossom rips? A: Use about 1 tablespoon of the goat cheese mix, anything more and the blossom will burst. If one rips, dont panic, dust the tear with a little extra flour or a dab of batter to seal it then chill for 10 minutes so it firms up before frying.

Q: How do I keep the batter light and crispy not soggy? A: The big tricks are ice cold sparkling water, a little cornstarch in the batter and not over mixing. Keep the batter cold, fry right after you dip, and dont overcrowd the oil so it stays hot. Drain finished blossoms on a wire rack not paper towels for best crisp.

Q: What oil temp should I use and how long to fry? A: Heat neutral oil like canola to about 350°F to 375°F. Fry a few blossoms at a time about 2 to 4 minutes until golden, turning once if needed. Use a thermometer, if the oil is too cool they soak up oil, too hot they burn.

Q: Can I bake them instead of frying? A: Yes but they will not be as crunchy. Brush blossoms with oil, place on a sheet tray and bake at 425°F for 12 to 18 minutes until golden, flipping once. Theyre lighter but not the same deep crisp you get from frying.

Q: How do I store and reheat leftovers? A: Keep them in a single layer in the fridge up to one day. Reheat in a 375°F oven until crisp, about 6 to 10 minutes. Avoid the microwave it makes them soggy.

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms Recipe Substitutions and Variations

Fresh goat cheese: swap for well drained ricotta for a milder, creamier filling, or use crumbled feta mixed with a spoon of cream to soften it if you want more tang and salt — cut back on added salt then.
Cream cheese (optional): mascarpone gives a richer silkier filling, or use thick strained Greek yogurt for a lighter tangy option, same amount, just drain excess whey first.
Ice cold sparkling water: use an ice cold light lager or pilsner for a beer batter lift and extra flavor, or plain seltzer if you want totally neutral, same volume.
One large egg: replace with about 3 tablespoons aquafaba (chickpea liquid) for a light airy batter, or make a flax egg with 1 tablespoon ground flax + 3 tablespoons water (let sit 5 minutes) if you need an egg free option.

Pro Tips

– Keep the batter seriously cold. Put the bowl over another bowl of ice and use the sparkling water straight from the fridge, even a tablespoon of vodka helps keep it cold and makes a crispier crust (it evaporates while frying). If the batter warms up it will go heavy and greasy, trust me.

– Dry and handle the blossoms like they were delicate glass. Pat them really dry inside and out, only stuff about a teaspoon, dont overfill or the petals will split. If the filling seems wet dust a tiny bit of flour inside first, it helps stop bleed through without changing the taste.

– Watch your oil temp and dont overcrowd the pan. Use a thermometer if you got one, keep it around 350 to 375 F, and fry in small batches so the oil recovers fast. Let fried blossoms sit on a wire rack in a single layer in a warm oven to stay crisp, paper towels make them soggy.

– Make the filling firmer ahead of time and season bold. Chill the cheese mix 15 to 30 minutes so it holds its shape while you stuff, and add a little extra lemon zest or grated parmesan for more oomph. Finish with flaky sea salt right after frying and squeeze lemon at the table, its a small step that makes a big difference.

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I fell hard for goat cheese stuffed fried Zucchini Blossoms after a tiny tweak to the batter produced a result that genuinely surprised me.

Servings

servings

Calories

388

kcal

Equipment: 1. Tray or large plate plus paper towels (for drying and staging blossoms, place seam-side up so they dont get squashed)
2. Small cutting board and paring knife (open petals, remove stamens, chop chives and parsley)
3. Mixing bowls, at least two (one for the filling, one for the batter; a small bowl for an ice bath helps keep batter cold)
4. Measuring cups and spoons
5. Whisk and rubber spatula (whisk batter, stir filling)
6. Piping bag or small zip-top bag (snip a corner) and a spoon for filling if you dont want to pipe
7. Deep skillet or medium pot for frying plus a thermometer or wooden chopstick to test oil temp
8. Slotted spoon or spider and tongs, plus a wire rack or extra paper towels for draining and finishing

Ingredients

12 to 16 zucchini blossoms, about 12 large (blossom size varies)
4 ounces fresh goat cheese, softened (about 115 g)
2 tablespoons cream cheese, softened (optional, about 30 g)
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon zest
1/4 teaspoon fine salt plus extra for finishing
Freshly ground black pepper, pinch or two
3/4 cup all purpose flour (about 95 g)
1/4 cup cornstarch (about 30 g)
1 teaspoon baking powder
1 large egg, lightly beaten
3/4 cup ice cold sparkling water or club soda (about 180 ml)
1/4 cup extra all purpose flour for light dusting, if needed (about 30 g)
2 to 3 cups neutral oil for frying, like canola or vegetable (about 480 to 720 ml)
Flaky sea salt for finishing, to taste
Lemon wedges for serving, optional

Directions

Gently clean the zucchini blossoms: open each petal, remove the stamen from inside, rinse quickly if needed and pat very dry on paper towels, place them seam-side up on a tray so they dont get squashed.
Make the filling: in a bowl mix the 4 oz softened goat cheese with the 2 tbsp cream cheese if using, add 2 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp lemon zest, 1/4 tsp fine salt and a pinch or two of black pepper; stir until smooth and transfer to a piping bag or a small zip bag with a corner snipped off.
Stuff the blossoms: open each blossom gently and pipe or spoon about 1 teaspoon of filling into the base, dont overfill or the petals will split; fold or twist the tips of the petals together to close, and set stuffed blossoms on a tray. If the filling seems too wet, lightly dust the inside with some of the extra 1/4 cup flour so it wont bleed.
Make the batter: in a bowl whisk together 3/4 cup all purpose flour, 1/4 cup cornstarch and 1 tsp baking powder; add the lightly beaten large egg and then slowly whisk in 3/4 cup ice cold sparkling water until the batter is smooth, a little lumpy is ok. Keep the batter cold for a light, airy crust (set the bowl over another bowl of ice if you have time).
Heat the oil: pour 2 to 3 cups neutral oil into a deep skillet or pot and warm to about 350 to 375 F. If you dont have a thermometer test with a small drop of batter it should sizzle and float up right away.
Dust and batter: very lightly dust each stuffed blossom with a little of the extra 1/4 cup flour so the batter sticks, then dip each blossom into the batter, let excess drip off for a second.
Fry in batches: gently lower blossoms into the hot oil a few at a time so you dont overcrowd, fry about 2 to 3 minutes turning once if needed until theyre golden and crisp, use a slotted spoon or spider to remove.
Drain and season: place fried blossoms on a wire rack or paper towels to drain, immediately sprinkle with flaky sea salt to taste while hot.
Keep warm and serve: keep finished blossoms in a single layer in a warm oven (about 200 F) while you finish the rest, serve right away with lemon wedges on the side, theyre best fresh and crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.