Stuffed Squash Blossoms

Stormy Stewart


If you have a garden full of zucchini, acorn squash, pumpkin or other squash or know someone who does then you just have to try these.

Use the parmesan cheese if serving as a dish. UIse the powdered sugar and honey if doing as an appetizer


★★★★★ 2 votes

15 Min
40 Min


  • 18
    zucchini, acorn squash or pumpkin blossoms, stamen removed

  • 3 oz
    each of ricota and cream cheeses (or 6 oz of one)
  • 1/4 tsp
    red pepper flakes
  • 1/4 tsp
    italian seasoning
  • 1 clove
    garlic, minced

  • 1
  • 1/2 c
    cold flat beer
  • 1/2 c
  • 3/4 tsp
    baking powder
  • 1/4 tsp
    each of celery salt and pepper
  • 1/8 c
    corn starch

  • ·
    grated parmesan cheese
  • ·
    powdered sugar and honey to drizzle over

How to Make Stuffed Squash Blossoms


  1. Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

    Beat ricotta, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.

    In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

    While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

    Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

    Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese or dust with powdered sugar and drizzle with honey.

Printable Recipe Card

About Stuffed Squash Blossoms

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