Cheese Stuffed Fried Squash Blossoms

Fried Squash Blossoms
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Italian
Serves: 2-4
  • 2 pints squash blossoms
  • ⅓ up finely chopped mozzarella
  • 1 cup all purpose flour
  • 2 eggs
  • 1 cup water
  • 2 tbsp olive oil
  • salt - to taste
  • ½-1 cup vegetable oil, for frying
  1. Batter: In a blender or food processor, combine the flour, eggs, water and olive oil. Process until completely smooth.
  2. Pour into a semi-deep bowl.
  3. Check over the squash blossoms for dirt or other debris. Carefully open each blossom and stuff in a few pieces of the mozzarella. Do not over stuff as you do not want the cheese oozing out while you fry the blossoms.
  4. Heat vegetable oil in a heavy bottom or cast iron skillet over medium high-high heat. Allow to heat up for 5-10 minutes (you can check if it's hot enough by inserting the end of a wooden spoon into the oil. If small bubbles appear around the spoon, the oil is ready).
  5. Gently dip the cheese-stuffed blossoms in the batter. Allow excess batter to drip off.
  6. Carefully place 3-5 flowers into the hot oil. BE CAREFUL - the flowers have a somewhat high water content and will spit and splatter once they hit the hot oil. It's good to wear long sleeves and have a splatter guard handy while frying.
  7. Fry flowers for about 30 seconds per side - or until golden brown.
  8. Drain on a paper towel lined plate. Sprinkle with salt immediately after the flowers come out of the oil.
  9. Serve hot!