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Fried Cheese-Stuffed Zucchini Blossoms Recipe

Fried Cheese-Stuffed Zucchini Blossoms

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Average Rating:

Total Reviews: 15

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  • on September 12, 2012

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    This is a great recipe. Easy to make and delicious. I love having a new way to use all my zucchini from the garden.

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  • on June 29, 2011

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    So delicious! Got them in my Csa and used this recipe. I was nervous to fry them but it was really easy. Hopefully I get more!!!

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  • on June 13, 2011

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    Hi, looks interesting. But where I live I only can get pumpkin blossoms. So I'm going to try this recepy with pumpkimblossoms and let you all know how it went.

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  • on April 29, 2011

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    This looks really good. I would like to make this recipe but I can't eat goat cheese. Any ideas for another substitute cheese?

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  • on August 05, 2010

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    I only used the battter for zuchini and found it to be a bit bland even though I added salt and pepper.

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  • on July 30, 2010

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    Even though I didn't make the exact recipe i thought these were absolutely fantastic! I did use the cream cheese, basil and pepper, but that's about where me following the recipe ended. I used the juice of half a lemon and 1 tbsp of clarified butter with the above, and 1 clove of minced garlic, pinch of salt and some oregano about (1tbsp to make "Greek zucchini blossoms". I then fried them in the tempura batter and since I have celiacs disease I used white rice flour instead of white wheat flour. Also I think it should be mentioned that if you try to spoon the filling in to the blossom your blossom will tear. I found it easiest to pipe it in using a ziploc bag that had a corner cut off!

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  • on October 17, 2009

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    My husband and I saw these at our local farmers' market last weekend and I was surprised they were still available this time of year since I know they're primarily available during the summer. Needless to say, I had been wanting to make this recipe and was so excited to find the blossoms! Later that evening, I made the recipe exactly, found the directions easy to follow and was thoroughly impressed with the end results. The cheese stuffing for the blossoms were so flavorful, I decided to not add the salt at the end once I had fried them. While these are somewhat labor intensive (the stuffing and the frying, I will definitely be making these again! AMAZING!!!!

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  • on July 04, 2009

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    If you use only "male" zucchini blossoms, you won't reduce the number of zucchini you grow in your garden. You can tell "male" from "female" by looking to see if there is a tiny zucchini under the blossom. The "male" blossoms don't have one! I have lots in my garden. I don't know whether to be sad about not many zucchini, or happy that I get to eat lots of blossoms!

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  • on June 28, 2009

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    Had zucchini blossoms in France and was thrilled to find them in the local farmer's market this year. Made them for friends who raved. The filling could use a bit more flavor but then again I used an herbe de provence bovre and ricotta also from the same farmer's market. May add a bit more salt to the cheese mixture today, and am trying a lemon flavor sparkling water. I also need to thin out the batter a bit.

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  • on June 15, 2009

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    yeah so i grew zuch this year and when i researched that you can eat the blossoms i did, but did you know that when you eat the blossoms off of your own plant, then it reduces the number of zuch you have. and i love her new show i am in love with her baby girl

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